Ricotta Gnocchi with Spring Peas and Morels
Want a refresher on how to make this?
Makes 4-6 portions
INGREDIENTS
For the Gnocchi
15 oz full fat ricotta cheese
1 egg, 1 egg yolk
1 ¼ cups all purpose flour
Zest from 1 lemon
1 ½ -2 teaspoons kosher salt
For the Pea Sauce
6 oz shucked english peas
1 ¼ cup whole milk
1 tablespoon olive oil
2 tablespoons butter
Salt to taste
To Finish
2 tablespoons olive oil
1 small shallot, sliced thin
2 oz cleaned morel mushrooms
2 oz shucked english peas
1 cup chicken or vegetable stock
2 tablespoons butter
2 tablespoons chopped parsley
small squeeze of lemon
dill sprigs to garnish
INSTRUCTIONS
Prepare your gnocchi
Bring a large pot of salted water to a gentle boil and prepare a piping bag with a large round tip.
In a large mixing bowl, combine the ricotta cheese, egg, egg yolk, lemon zest, and kosher salt and whisk well to combine. Add in the flour and use a spoon or spatula to mix until a dough forms.
Add all the gnocchi dough to you piping bag and pipe small rounds into the boiling water, using a pairing knife to cut them into rounds. They should be about 1 inch.
Cook the gnocchi in batches for about 2-3 minutes, or until they float to the surface. Remove with a slotted spoon into an ice bath and chill completely before turning them out onto an oiled baking tray.
Make your Pea Sauce
In a small pot, add the peas, milk and olive oil. Bring to a boil, then lower to medium heat and cook just until the peas are tender, about 10 minutes. Add everything to a blender along with the butter and some salt and blend on high until super smooth. Pass through a fine mesh strainer and keep warm.
Finish the Dish
In a large skillet, heat olive oil over medium heat. Add the sliced shallot and cook until softened, stirring frequently. Add the morel mushrooms and shucked English peas to the skillet and cook until the mushrooms are tender, then add the cooked gnocchi. Pour in the chicken or vegetable stock and simmer until reduced slightly and the gnocchi are well coated.
Turn off the heat and add the butter, chopped parsley, and squeeze of lemon and stir well to emulsify the butter into the reduced stock.
To plate, place a few spoonfuls of the pea sauce into a shallow bowl or straight edged plate, then top with a generous amount of the gnocchi mix. Garnish with some dill sprigs and enjoy.
