Ricotta Gnocchi (v) Recipe
Roasted oyster mushrooms, pea tendrils, peas, and garlic herb butter.
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Ingredients
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Gnocchi
Mushroom and Peas
Method
Prepare the Gnocchi
- 1
Mix Ingredients
In a large bowl, combine ricotta cheese, flour, egg, and salt. Mix until a soft dough forms.
- 2
Shape the Gnocchi
On a floured surface, divide the dough into four pieces. Roll each piece into a long rope about 3/4 inch thick. Cut the rope into 1-inch pieces to form the gnocchi.
- 3
Cook the Gnocchi
Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
Prepare the Mushroom and Peas
- 4
Roast the Mushrooms
Preheat the oven to 400°F (200°C). Toss oyster mushrooms with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes until golden brown.
- 5
Sauté the Garlic and Peas
In a large skillet, melt the butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add the peas and cook for another 2-3 minutes until tender.
- 6
- 7