Pillowy Ricotta Gnocchi with Peas and Morel Mushrooms

Name: Pillowy Ricotta Gnocchi with Peas and Morel Mushrooms
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 servings
Cuisine: Italian
Ingredients: 0.5 tsp Black Pepper; 3 whole Eggs; 1 cup Green Peas; 1 pinch Ground Nutmeg; 3 cloves Minced Garlic; 1 tbsp Olive Oil; 1 lb Ricotta Cheese; 1 dash Salt & Pepper; 0.5 cup Sliced Mushrooms; 1 cup Unbleached All-Purpose Flour; 3 cups Vegetable Broth

Dinner 🍽️Lunch 🥪 Italian 🇮🇹 Low-Carb Sugar-Free Halal 🕌Comfort-Food

Pillowy Ricotta Gnocchi with Peas and Morel Mushrooms highlights tender dumplings in a light, earthy broth punctuated by sweet green peas and aromatic garlic. The morels lend a woodsy depth that complements the delicate ricotta, creating a balanced, spring-forward bite. Serve this elegant dish for a special dinner or as a refined side when fresh peas are at their peak.

Prep30 mins
Cook30 mins
Serves6
DifficultyMedium

1

Process the ricotta, eggs, 1 teaspoon salt, pepper, and nutmeg in a food processor until smooth.
2

Add the flour and blend until the batter is smooth and semi-stiff.
3

Transfer the gnocchi batter to a bowl, cover the bowl with plastic wrap, and refrigerate for 1 hour.
4

Heat oil in a large saucepan over medium-high heat.
5

Sauté the mushrooms in the hot oil until soft and fragrant, 3 to 5 minutes.
6

Add the garlic and sauté for 1 minute.
7

Add the vegetable broth, bring it to a boil, then reduce to a simmer; stir in the peas.
8

Cook until the peas are soft, 3 to 5 minutes.
9

Season with salt and pepper to taste.
10

Fill a large pot with lightly salted water and bring it to a rolling boil.
11

Working in batches, drop spoonfuls of the ricotta batter into the boiling water.
12

Return the water to a boil and cook for 3 minutes.
13

Transfer the gnocchi to ice water to stop the cooking, then drain and reserve.
14

Repeat with the remaining batter.
15

Combine the gnocchi and mushroom sauce in a saucepan and cook until heated through, 2 to 5 minutes.