Ricotta Gnocchi with Mushroom & Peas Sauce

By Margie79

From Foodwishes.

Ingredients

• For the ricotta gnocchi:
• 1 pound really good ricotta cheese
• 3 large eggs
• 1 cup flour
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• pinch of fresh nutmeg
• Makes enough for about 6 servings
• For the sauce:
• Splash of olive oil
• handful of mushrooms
• some fresh peas
• few cloves of garlic
• salt and fresh ground black pepper to taste
• 3 about 3 cups of vegetable broth
• grated Parmigiano-Reggiano
• chopped parsley, mint, and/or basil

Preparation

Step 1

Gnocci:

Mix Ricotta, Eggs, Salt & Pepper, Nutmeg and blend in food processor. Add flower and mix until you get stiff batter. Wrap it up and put it in the fridge for an hour.

Scoop out teaspoons full of batter and drop in boiling salted water. When float, boil 3 min and fish them out and put in the sauce.Garnish with cheese, mint, parsley or basil.

Sauce: Sautee mushrooms in olive oil, add garlic, veggie stock, and add peas. Add salt & pepper.