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.
- 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
- Chopped fresh chives
- Finely grated lemon zest
- Freshly grated Parmesan
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.