Ricotta Gnocchi with Fresh Peas and Mushrooms

Name: Ricotta Gnocchi with Fresh Peas and Mushrooms
Total time: 120
Yield: 6
Ingredients: 1 pound ricotta cheese; 3 large eggs; 1 teaspoon salt, or to taste; ½ teaspoon ground black pepper; 1 pinch ground nutmeg; 1 cup all-purpose flour; 1 tablespoon olive oil; ½ cup sliced fresh morel mushrooms, or more to taste; 3 cloves garlic, minced; 3 cups vegetable broth; 1 cup fresh green peas, or more to taste; salt and ground black pepper to taste

Recipe by John Mitzewich from allrecipes.com

2 Hr.

Ingredients

6 servings

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1 pound ricotta cheese
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3 large eggs
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1 teaspoon salt, or to taste
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½ teaspoon ground black pepper
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1 pinch ground nutmeg
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1 cup all-purpose flour

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1 tablespoon olive oil
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½ cup sliced fresh morel mushrooms, or more to taste
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3 cloves garlic, minced
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3 cups vegetable broth
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1 cup fresh green peas, or more to taste
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salt and ground black pepper to taste

Instructions

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.
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.