Awesome alternative to traditional tuna noodle pea casserole i used crimini mushrooms twice as much as called for in the recipe and sauteed them in olive oil with a little salt until they were browned had released their liquids and reduced.
Ricotta Gnocchi With Fresh Peas And Mushrooms
The dish is often topped with potato chips, corn flakes, bread crumbs or canned fried onions.
Recipe Summary Ricotta Gnocchi With Fresh Peas And Mushrooms
If I made this same combination of ingredients 100 times, each version would be different, which I how I believe these things should work. When I buy peas at the farmer's market, I'm not thinking I need 2 cups, I'm thinking I need to buy some peas. The same goes for the mushrooms. Grab a handful and keep moving. Garnish with Parmigiano-Reggiano cheese and fresh parsley, mint, or basil.Ingredients | Tuna Casserole With Peas And Mushrooms
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
Directions
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.
Info | Tuna Casserole With Peas And Mushrooms
prep:
30 mins
cook:
30 mins
additional:
1 hr
total:
2 hrs
Servings:
6
Yield:
6 servings
TAG : Ricotta Gnocchi With Fresh Peas And Mushrooms
Tuna Casserole With Peas And Mushrooms - Tuna casserole is a casserole primarily made with pasta (or rice) and canned tuna, with canned peas and corn sometimes added.
