Ricotta Gnocchi with Fresh Peas and Mushrooms

  • PrepTime: 30 Mins
  • CookTime: 30 Mins
  • TotalTime: 2 Hrs


  1. 1 pound ricotta cheese
  2. 3 large eggs
  3. 1 teaspoon salt, or to taste
  4. ½ teaspoon ground black pepper
  5. 1 pinch ground nutmeg
  6. 1 cup all-purpose flour
  7. 1 tablespoon olive oil
  8. ½ cup sliced fresh morel mushrooms, or more to taste
  9. 3 cloves garlic, minced
  10. 3 cups vegetable broth
  11. 1 cup fresh green peas, or more to taste
  12. salt and ground black pepper to taste


  1. 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.
  2. 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.
  3. Fill a large pot with lightly salted water and bring to a rolling boil.
  4. 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.
  5. Combine gnocchi and mushroom sauce in a saucepan and cook until heated through, 2 to 5 minutes.
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