Gnocchi may be challenging to pronounce, but eating this oddball potato-based member of the pasta family is seldom a challenge since they are so delicious. This video demonstrates how to prepare a ricotta cheese gnocchi with a pea and mushroom sauce. It is light and delicious, yet filling. A wonderful spring dish for any at-home chef.
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
about 3 cups of vegetable broth
grated Parmigiano-Reggiano
chopped parsley, mint, and/or basil
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