Delicate ricotta gnocchi, bathed in a vibrant sauce of sweet spring peas and earthy morel mushrooms. Each bite is a celebration of fresh, seasonal flavors, accented with a hint of garlic and a sprinkle of fragrant herbs. This dish is a testament to the beauty of simple ingredients, transformed into something truly special.

Follow The Directions

01

Step

In a food processor, combine the ricotta cheese, eggs, salt, pepper, and nutmeg. Process until the mixture is smooth and creamy. (5 minutes)

02

Step

Add the flour to the ricotta mixture and pulse until just combined, forming a soft, slightly sticky dough. Be careful not to overmix. (2 minutes)

03

Step

Transfer the gnocchi dough to a lightly floured surface. Gently roll it into a log and cut it into 1-inch pieces. Lightly flour each piece. (10 minutes)

04

Step

Heat the olive oil in a large saucepan or skillet over medium-high heat. Add the sliced mushrooms and sauté until they are tender and have released their earthy aroma, about 3 to 5 minutes. (5 minutes)

05

Step

Add the minced garlic to the skillet and sauté for another minute, until fragrant. (1 minute)

06

Step

Pour in the vegetable broth, bring to a boil, then reduce the heat to a simmer. Add the fresh peas and cook until they are tender-crisp, about 3 to 5 minutes. Season the sauce with salt and pepper to taste. (5 minutes)

07

Step

While the sauce simmers, bring a large pot of lightly salted water to a rolling boil.

08

Step

Working in batches, gently drop the gnocchi into the boiling water. Cook until they rise to the surface, about 2 to 3 minutes. Once they float, cook for another minute to ensure they are cooked through. (3 minutes per batch)

09

Step

Remove the cooked gnocchi with a slotted spoon and transfer them directly to the skillet with the mushroom and pea sauce. (2 minutes)

10

Step

Gently toss the gnocchi with the sauce, allowing them to absorb the flavors. Cook until heated through, about 2 to 3 minutes. (3 minutes)

11

Step

Serve immediately, garnished with freshly grated Parmigiano-Reggiano cheese and a sprinkle of fresh parsley, mint, or basil.

RECIPE REVIEWS

Avarage Rating: 3.6/ 5 ( 9 Ratings)

Total Reviews: (10)

Rubie Collier
May 17, 2025
This recipe is a bit time-consuming, but it's definitely worth the effort. It's perfect for a special occasion.
Lenora Friesen
May 2, 2025
I found that the gnocchi were a little too sticky, so I added a bit more flour. Next time, I'll try using a different type of flour.
Edgar Sauer
Apr 18, 2025
The morel mushrooms really elevate this dish. It's worth the effort to find them!
Caroline Bailey
Apr 9, 2025
The timing for cooking the gnocchi was spot on. They were cooked through but still had a nice bite to them.
Bart Kiehn
Apr 7, 2025
I'm not a big fan of mushrooms, but I really enjoyed this dish. The peas add a nice sweetness that balances out the earthiness of the mushrooms.
Fletcher Watsica
Mar 30, 2025
I used gluten-free flour and the gnocchi still turned out great!
Candido Gerlach
Mar 4, 2025
This recipe is amazing! The gnocchi were so light and fluffy, and the sauce was bursting with flavor. I will definitely be making this again!
Ivory Doyle
Mar 4, 2025
I added a squeeze of lemon juice to the sauce for a little extra brightness. It was delicious!
Genoveva Abshire
Mar 4, 2025
This is a great recipe for using up leftover ricotta cheese.
Athena Wisoky
Feb 19, 2025
I followed the recipe exactly and the gnocchi turned out perfectly. My family loved it!

Ricotta Gnocchi with Fresh Peas and Mushrooms