Ricotta Gnocchi with Fresh Peas and Mushrooms

Ricotta Gnocchi with Fresh Peas and Mushrooms

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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Ingredients

2 h servings 277 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 277 kcal
  • 14%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 27.3g
  • 9%
  • Protein:
  • 16.1 g
  • 32%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 749 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

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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 defini...

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 k...

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....

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