Recipe: Ricotta Gnocchi with Peas and Mushrooms
Ingredients
- For the ricotta gnocchi:
- 1 pound really good ricotta cheese
- 3 large eggs
- 1 cup flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- pinch of fresh nutmeg
- Makes enough for about 6 servings
- For the sauce:
- Splash of olive oil
- handful of mushrooms
- some fresh peas
- few cloves of garlic
- salt and fresh ground black pepper to taste
- about 3 cups of vegetable broth
- grated Parmigiano-Reggiano
- chopped parsley, mint, and/or basil
Instructions
Step 1
Add 1 pound ricotta cheese,3 large eggs,
1 teaspoon salt,
1/2 teaspoon black pepper,
and pinch of fresh nutmeg in a blender. Blend for a few second until smooth.
Step 2
Add 1 cup flour in the blender. Blend well. Transfer the mixture in a bowl, covered with a plastic. Put in a refrigerator to chill for 1 hour.
Step 3
Add splash of olive oil and a handful of mushrooms in a pot over medium heat. Saute for a few seconds. Add a few cloves of garlic. Saute for a few seconds. Add about 3 cups of vegetable broth. Cook until the mushrooms are soft and tender. Add some fresh peas. Cook until he peas are tender.
Step 4
After the cheese and flour mixture are chilled, use two spoons to make the mixture in small oval dumplings. Put them in boiling salted water. After they float, boil for 3 minutes. Chill in cool water.
Step 5
Transfer the oval dumplings in a pot, spoon over the sauce. reheat as needed.
