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The Ultimate Spring Gnocchi (Recipe)

The Ultimate Spring Gnocchi (Recipe)

Celebrate all of those short-and-sweet seasonal goodies with this gnocchi recipe. Can’t get your hands on morels? Other wild mushrooms, like chanterelles or shiitakes, are your best substitute, but porcini mushrooms will work, too. And, yes, you can use frozen peas in lieu of fresh peas, just make sure to thaw them fully before preparing the dish.

Gnocchi with Peas, Asparagus and Morels.

Ingredients:

  • 1 Package gnocchi
  • 1 Bunch asparagus, trimmed
  • Coarse salt
  • 2 Tablespoons olive oil
  • 1/4 Pound fresh morel mushrooms
  • 1 Small shallot, finely chopped
  • 1 Cup shelled fresh peas
  • 1/4 Cup unsalted pepper
  • Freshly ground pepper

For serving:

  • Chopped fresh chives
  • Finely grated lemon zest
  • Freshly grated Parmesan

Instructions:
1. Blanch asparagus. Bring a large pot of salted water to a boil. Set a large bowl of ice water next to the stovetop. Add asparagus to boiling water and cook for just about 1 minute, until the spears are a vibrant green and crisp-tender; remove with tongs and immediately transfer to ice water. Let the spears cool before draining and slicing into bit-size pieces.
2. Lightly oil a baking sheet and set aside. Turn the heat down on the asparagus water and bring to a simmer. Cook gnocchi for 1-2 minutes less than what the package says, reserving 1/4 cup of the cooking liquid before draining. Transfer drained gnocchi to baking sheet.
3. In a large skillet over medium heat, heat 2 tablespoons oil. Stir in morels, and cook for about 5 minutes, stirring only occasionally until softened just a little. Stir in shallots and continue occasionally stirring, for another 5 minutes. Add cooked gnocchi, asparagus, peas, butter, and reserved 1/4 cup cooking liquid to skillet. Gently toss for about 2 minutes, just until the sauce has thickened a little and the vegetables have warmed. Season with salt and pepper to taste, garnish with chives, parmesan and lemon zest, and serve immediately.

Recipe Adapted From: Epicurious.

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Katie Waldeck

Katie is a freelance writer focused on pets, food and women’s issues. A Chicago native and longtime resident of the Pacific Northwest, Katie now lives in Oakland, California.

77 comments

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9:20AM PDT on May 17, 2014

Should the recipe read 'a 1/4 cup of unsalted butter'? That may be confusing for people who are new to cooking. Thanks for the article :)

9:08AM PDT on May 17, 2014

thanks

8:41AM PDT on May 17, 2014

Sounds yummy!

6:58AM PDT on May 17, 2014

Never made gnocchi

6:57AM PDT on May 17, 2014

Ta

8:34PM PDT on May 16, 2014

Thank you!

2:08AM PDT on May 12, 2014

Thank you :)

9:42PM PDT on May 9, 2014

share the wealth?.. i need better eating habits

4:24PM PDT on May 9, 2014

Yum. TYFS

6:29AM PDT on May 9, 2014

Thank you for sharing.

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