Recipe by Chef John
"If I made this same combination of ingredients 100 times, each version would be different, which I how I believe these things should work. When I buy peas at the farmer's market, I'm not thinking I need 2 cups, I'm thinking I need to buy some peas. The same goes for the mushrooms. Grab a handful and keep moving. Garnish with Parmigiano-Reggiano cheese and fresh parsley, mint, or basil."
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salt, or to taste
ground black pepper
sliced fresh morel mushrooms, or more to taste
fresh green peas, or more to taste
salt and ground black pepper to taste
I cheated and used store bought gnocchi. But other than that, I followed the recipe and my sauce was more of a soup. I added 1-2 tbsp of flour to thicken it up. It tasted nice and I would definitely make this again, but with alterations.
Well, I spent thirteen dollars on three large morel mushrooms so I wanted to do something special with them. The gnocchi turned out good. I didn't bring the water to a rolling boil because I knew that would break them apart. They were much like dumplings. As soon as they rose to the surface (about three minutes) I put them in the ice water to cool. I was not happy with the sauce. It was just to flabby. It needed some creaminess so I added a bit of butter, but it just needed some cream and maybe a dash of nutmeg. I will try that next time. Other than the flabby sauce, the dish had possibilities.
I tried really hard on this. I made the gnocchi exactly as the recipe says, but it didn't stay together at all when I boiled it. I added some heavy cream and cornstarch to thicken up the sauce. The sauce was really good. Maybe I did something wrong with the gnocchi, but I don't know what.
* Percent Daily Values are based on a 2,000 calorie diet.
Ricotta Gnocchi with Fresh Peas and Mushrooms
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 277
** Calories from Fat: 102
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