Sweet Pea Gnocchi with Roasted Oyster Mushrooms in a Shallot Broth

Sweet peas stand out as nutritious legumes, providing Vitamin K, fiber and other beneficial nutrients to this dish. They also lend gnocchi sweetness and the perfect green hue, which is seamlessly complemented by chewy oyster mushrooms and a buttery shallot broth. Here is how to make gnocchi with sweet peas.

Recipe

Sweet Pea Gnocchi with Roasted Oyster Mushrooms in a Shallot Broth

Yields about 32 pieces

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:

1. Preheat oven to 400 F. Prick potatoes all over with a fork and bake until soft, about 40 minutes.
2. Slice each potato lengthwise and allow to cool.
3. Scoop out potato flesh and discard skins. Process potato flesh through a food mill or ricer to remove any lumps. Set aside.
4. 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.
5. 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.
6. Serve in shallot broth topped with roasted oyster mushrooms (recipe following).

To make mushrooms and assemble:

1. Preheat oven to 400 F.
2. Bring a large pot of salted water to a boil.
3. On a baking sheet, toss oyster mushrooms with 2 tablespoons olive oil. Roast until they start to crisp, about 15-20 minutes.
4. 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.
5. Meanwhile, cook gnocchi in boiling water until they swim to the surface of the pot and are al dente, about 5 minutes.
6. Drain gnocchi and add to sauté pan with black pepper and 1 teaspoon salt.
7. Raise heat and stir in cold butter 1 tablespoon at a time until melted.
8. 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.