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.
Ingredients
- ricotta cheese: 1 pound
- eggs: 3 piece
- salt: 1 tsp (to taste)
- ground black pepper: 0.5 tsp
- pinch ground nutmeg: 1 piece
- all-purpose flour: 1 cup
- olive oil: 1 Tbsp
- fresh morel mushrooms: 0.5 cup (to taste, sliced)
- garlic: 3 clove (minced)
- vegetable broth: 3 cups
- green peas: 1 cup (to taste, fresh)
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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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.
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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.
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Fill a large pot with lightly salted water and bring to a rolling boil.
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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.
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Combine gnocchi and mushroom sauce in a saucepan and cook until heated through, 2 to 5 minutes.
