GNOCCHI Platter Simple Recipe

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Prep Time: 30 mins
Total Time: 2 hrs

Servings per Recipe: 6
Calories 277 kcal
Fat 11.3 g
Carbohydrates 27.3g
Protein 16.1 g
Cholesterol 116 mg
Sodium 749 mg

Ingredients

Gnocchi:
1 lb. ricotta cheese
3 large eggs
1 tsp salt, or to taste
1/2 tsp ground black pepper
1 pinch ground nutmeg
1 C. all-purpose flour

Sauce:
1 tbsp olive oil
1/2 C. sliced fresh morel mushrooms
3 cloves garlic, minced
3 C. vegetable broth
1 C. fresh green peas
salt and ground black pepper to taste

Directions

  1. In a food processor, add the ricotta, eggs, 1 tsp of the salt, pepper and nutmeg and pulse
    till smooth. Add the flour and pulse till a smooth, semi-stiff mixture forms. Transfer the
    mixture into a bowl.
  2. With a plastic wrap, cover the bowl and refrigerate for about 1 hour.
  3. In a large pan, heat the oil on medium-high heat and sauté the mushrooms for about 3-5
    minutes. Add the garlic and sauté for about 1 minute. Add the vegetable broth and bring to
    a boil.
  4. Reduce the heat and stir in the peas.
  5. Cook for about 3-5 minutes. Season with the salt and pepper.
  6. In a large pan of lightly salted boiling water, add the ricotta mixture in batches for about 3
    minutes.
  7. With a slotted spoon, transfer the gnocchi into the bowl of the ice water to stop the
    cooking process.
  8. Drain well. In a pan, mix together the gnocchi and mushroom sauce and cook for about
    2-5 minutes.
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