Classic Italian gnocchi get a spring season twist with the addition of sweet green peas, a favorite during this time of the year.
Sweet peas stand out as nutritious legumes, providing valuable Vitamin K and fiber, among other beneficial nutrients.
Here, they lend gnocchi sweetness and a verdant green hue, which is complemented by chewy oyster mushrooms and a buttery shallot broth.
Ingredients
For the gnocchi:
- 2 medium russet potatoes
- 1 cup frozen sweet peas, thawed
- 2 tablespoons extra virgin olive oil
- ¾-1 cup all-purpose flour
- 1 ½ teaspoons sea salt
For the mushrooms and assembly:
- ¼ cup plus 2 tablespoons extra virgin olive oil
- 12 ounces oyster mushrooms, stemmed and thinly sliced
- Sea salt
- 2 large shallots, finely chopped
- 3 medium garlic cloves, minced
- 1 quart vegetable stock
- ¼ teaspoon black pepper
- 4 tablespoons cold unsalted butter
- ½ cup grated Parmesan cheese
Directions
To make gnocchi:
- Preheat oven to 400 F. Prick potatoes all over with a fork and bake until soft, about 40 minutes.
- Slice each potato lengthwise and allow to cool.
- Scoop out potato flesh and discard skins. Process potato flesh through a food mill or ricer to remove any lumps. Set aside.
- In a food processor, puree peas with oil. Add pea mixture and salt to potatoes and mix to combine well. Gradually add flour to potato mixture; add just enough for the dough to come together. Knead for about 2 minutes. Wrap dough in plastic and refrigerate for 20 minutes.
- Divide dough into 4 equal portions. Roll each portion into a log about 1” thick and 8” long. Cut log into 1-inch pieces. Boil gnocchi immediately, or freeze on a parchment paper-lined baking sheet.
- Serve in shallot broth topped with roasted oyster mushrooms (recipe following).
To make mushrooms and assemble:
- Preheat oven to 400 F.
- Bring a large pot of salted water to a boil.
- On a baking sheet, toss oyster mushrooms with 2 tablespoons olive oil. Roast until they start to crisp, about 15-20 minutes.
- In a large sauté pan, heat remaining ¼ cup olive oil. Add shallots and cook for a couple of minutes stirring constantly. Add garlic and cook for 3 more minutes. Add vegetable stock to sauté pan and cook over high heat until reduced by two thirds, then lower heat.
- Meanwhile, cook gnocchi in boiling water until they swim to the surface of the pot and are al dente, about 5 minutes.
- Drain gnocchi and add to sauté pan with black pepper and 1 teaspoon salt.
- Raise heat and stir in cold butter 1 tablespoon at a time until melted.
- Serve topped with roasted mushrooms and Parmesan cheese.
This post was originally published by the Natural Gourmet Institute. Learn more about today's Natural Gourmet Center.
