Description
My gnocchi with mushrooms, peas and favas is the perfect spring time dish to impress your friends and family. Check out my tips for great homemade potato gnocchi!
Ingredients
Scale
Gnocchi:
- 2 lb russet potatoes (about 4 medium), scrubbed
- 1 cup all-purpose flour, divided, plus more if needed
- 1 ½ tsp kosher salt
- 1 large egg
Vegetables & toppings:
- 2 tbsp extra virgin olive oil
- 1 spring onion or shallot, minced
- ¼ lb (~2 cups), morel mushrooms, cleaned* & sliced in half lengthwise*
- ½ cup (½ lb in pods) fresh English peas, removed from pod, or frozen defrosted peas
- ½ cup (½ lb in pods) fresh fava beans, removed from pod*
- 4 tbsp unsalted butter
- Parmigiano reggiano (parmesan) cheese, finely grated, for serving
- Lemon zest, for serving
- Micro mint or small mint leaves, for garnish (optional)
Instructions
- Bake the potatoes: Preheat oven to 350°F. Prick potatoes all over with a fork. Place on a baking sheet and bake in the center of the oven for about 1 ½ hours or until fork tender.
- Rice potatoes: While still hot, push potatoes through a ricer onto a counter top, spread out in a thin layer. You may also use a food mill or sturdy metal sieve. The peels should be left behind in the ricer. Cool completely.
- Blanch & peel favas: While potatoes cool, bring a small pot of water to a boil. Add ice and water to a medium-sized bowl. Place fava beans in boiling water and cook 1 minute. Shock in ice water bath. When cool, remove from ice water and pat dry. Peel off and discard tough outer skin of each fava.
- Make dough: When potatoes are cool, sift ½ cup of flour and the salt over the potatoes. Beat egg in a bowl and pour over flour. Using a bench scraper or your hands, gently work ingredients together. Sift over the remaining ½ cup of flour, as needed, using just enough flour to form a smooth dough. Form into a ball.
- Cut gnocchi: Cut dough into 4 equal pieces. On a lightly floured surface, roll one piece out into a long rope, about ¾ inch thick. Cut gnocchi into ½ inch thick pieces. Roll down tines of fork or gnocchi board to create ridges, if desired. Transfer to a floured baking sheet. They can sit for up to an hour before cooking.
- Boil water & cook vegetables: Bring a large pot of water to a boil for the gnocchi. In a large sauté pan heated over medium, add olive oil followed by the onion. Season with salt. Sauté about 3-4 minutes or until translucent. Add mushrooms and sauté about 5 minutes or until tender. Season with salt. Add peas and a splash of gnocchi cooking water and cook one minute. Stir in favas. Season with salt. Add butter and an additional splash of water. Melt, while stirring, to emulsify and create a sauce. Turn off heat.
- Cook gnocchi: Generously salt boiling water. Using a spider or slotted spoon, add several large spoonfuls of gnocchi to the pot. Cook two minutes or until they rise to the surface of the water. Remove with spider and transfer to a baking sheet lightly coated with olive oil. Repeat in batches until all gnocchi are cooked.
- Serve: Add cooked gnocchi to pan of vegetables and sauce. Turn heat to medium and gently toss to combine. Add water or salt, as needed, to adjust the sauce. Serve gnocchi topped with grated cheese, lemon zest and mint. Enjoy.
Notes
To clean morels, place in cold water, swoosh around and let soak for several minutes. Scoop out the mushrooms and discard the dirty water. Repeat 2-3 times until water runs clear.
If you can’t find morel mushrooms, use any mushroom you prefer such as oyster mushrooms, baby portabellas or shiitake mushrooms.
If you can’t find fava beans, substitute for more peas.
To heat leftover gnocchi, warm a nonstick pan over medium heat. Add a thin layer of olive oil. Fry gnocchi in oil for a couple minutes per side or until browned and warmed through. I might rewarm the vegetables separately if using this method.
- Prep Time: 1 hour 45 minutes
- Cook Time: 1 hour 45 minutes
- Category: Pasta
- Method: Saute, Boil
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of gnocchi pasta
- Calories: 500
- Sugar: 5g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 6g
- Protein: 13g
