There are usually enough ingredients to make a large chef salad for me to eat for supper. This recipe makes one serving, but you can simply increase the quantity to make more. If you don’t like a particular item, exclude it from the recipe. For me, these components and amounts are ideal. Have additional bacon if you like it! Personalize to the delight of you or your family. This salad is what I refer to as a “composed” salad since the components are distributed evenly around the plate, highlighting all of the colors. If you’d rather, you can throw it out. Although it tastes great with ranch dressing, blue cheese dressing would also be a great addition.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 pound ricotta cheese
- 3 large eggs
- 1 teaspoon salt, or to taste
- ½ teaspoon ground black pepper
- 1 pinch ground nutmeg
- 1 cup all-purpose flour
- 1 tablespoon olive oil
- ½ cup sliced fresh morel mushrooms, or more to taste
- 3 cloves garlic, minced
- 3 cups vegetable broth
- 1 cup fresh green peas, or more to taste
- salt and ground black pepper to taste
Instructions
- Process ricotta, eggs, 1 teaspoon salt, pepper, and nutmeg in a food processor until smooth. Add flour and blend until a smooth, semi-stiff batter forms. Transfer gnocchi batter to a bowl, cover the bowl with plastic wrap, and refrigerate for 1 hour.
- Heat oil in a large saucepan over medium-high heat. Saute mushrooms in hot oil until soft and fragrant, 3 to 5 minutes. Add garlic and saute for 1 minute. Add vegetable broth, bring to a boil and reduce to a simmer; stir in peas. Cook until peas are soft, 3 to 5 minutes. Season with salt and pepper to taste.
- Fill a large pot with lightly salted water and bring to a rolling boil.
- Working in batches, drop spoonfuls of ricotta batter into boiling water. Bring water back to a boil and cook for 3 minutes. Remove gnocchi to ice water to stop the cooking process, then drain and reserve. Repeat with remaining batter.
- Combine gnocchi and mushroom sauce in a saucepan and cook until heated through, 2 to 5 minutes.
Nutrition Facts
| Calories | 277 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 117 mg |
| Dietary Fiber | 3 g |
| Protein | 16 g |
| Saturated Fat | 5 g |
| Sodium | 749 mg |
| Sugars | 2 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Well, I spent thirteen dollars on three large morel mushrooms so I wanted to do something special with them. The gnocchi turned out good. I didn’t bring the water to a rolling boil because I knew that would break them apart. They were much like dumplings. As soon as they rose to the surface (about three minutes) I put them in the ice water to cool. I was not happy with the sauce. It was just to flabby. It needed some creaminess so I added a bit of butter, but it just needed some cream and maybe a dash of nutmeg. I will try that next time. Other than the flabby sauce, the dish had possibilities.
I cheated and used store bought gnocchi. But other than that, I followed the recipe and my sauce was more of a soup. I added 1-2 tbsp of flour to thicken it up. It tasted nice and I would definitely make this again, but with alterations.
I tried really hard on this. I made the gnocchi exactly as the recipe says, but it didn’t stay together at all when I boiled it. I added some heavy cream and cornstarch to thicken up the sauce. The sauce was really good. Maybe I did something wrong with the gnocchi, but I don’t know what.