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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Recipe Summary

prep:
30 mins
cook:
30 mins
additional:
1 hr
total:
2 hrs
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Gnocchi:
Sauce:

Directions

Instructions Checklist
  • 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.

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

  • 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.

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

Nutrition Facts

277 calories; protein 16.1g 32% DV; carbohydrates 27.3g 9% DV; fat 11.3g 18% DV; cholesterol 116.5mg 39% DV; sodium 749.2mg 30% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful critical review

Rating: 3 stars
04/13/2014
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. Read More
(2)
9 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0
Rating: 3 stars
04/12/2014
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. Read More
(2)
Rating: 2 stars
01/05/2015
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. Read More
(1)
Rating: 2 stars
04/27/2014
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. Read More
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