Ricotta Gnocchi with Fresh Peas and Mushrooms Recipe - Allrecipes.com
Ricotta Gnocchi with Fresh Peas and Mushrooms  Recipe
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Ricotta Gnocchi with Fresh Peas and Mushrooms
See how to make wonderfully light ricotta gnocchi with peas and mushrooms. See more
  • READY IN 2 hr

Ricotta Gnocchi with Fresh Peas and Mushrooms

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    30 mins
  • COOK

    30 mins
  • READY IN

    2 hrs

Directions

  1. Process ricotta, eggs, 1 teaspoon salt, pepper, and nutmeg in a food processor until smooth. Add flour and blend until a smooth, semi-stiff batter forms. Transfer gnocchi batter to a bowl, cover the bowl with plastic wrap, and refrigerate for 1 hour.
  2. Heat oil in a large saucepan over medium-high heat. Saute mushrooms in hot oil until soft and fragrant, 3 to 5 minutes. Add garlic and saute for 1 minute. Add vegetable broth, bring to a boil and reduce to a simmer; stir in peas. Cook until peas are soft, 3 to 5 minutes. Season with salt and pepper to taste.
  3. Fill a large pot with lightly salted water and bring to a rolling boil.
  4. Working in batches, drop spoonfuls of ricotta batter into boiling water. Bring water back to a boil and cook for 3 minutes. Remove gnocchi to ice water to stop the cooking process, then drain and reserve. Repeat with remaining batter.
  5. Combine gnocchi and mushroom sauce in a saucepan and cook until heated through, 2 to 5 minutes.
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Reviews More Reviews

Apr 12, 2014

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.

 
Apr 27, 2014

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.

 

6 Ratings

Mar 10, 2014

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 and used spaghetti noodles so dinner wasn't a flop. The sauce was really good. Maybe I did something wrong with the gnocchi, but I don't know what.

 

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Nutrition

  • Calories
  • 277 kcal
  • 14%
  • Carbohydrates
  • 27.3 g
  • 9%
  • Cholesterol
  • 129 mg
  • 43%
  • Fat
  • 11.3 g
  • 17%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 16.1 g
  • 32%
  • Sodium
  • 814 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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