Gnocchi With Arugula Morels And Taleggio Recipes

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RICOTTA GNOCCHI WITH ASPARAGUS, PEAS, AND MORELS



Ricotta Gnocchi with Asparagus, Peas, and Morels image

Chef Nemo Bolin at Cook & Brown Public House in Providence, RI, turned us on to the technique for this streamlined, no-knead gnocchi dough.

Provided by Bon Appétit Test Kitchen

Categories     Mushroom     Easter     Dinner     Ricotta     Asparagus     Pea     Spring     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 19

Gnocchi:
4 cups ricotta (from two 16-ounces containers)
2 large eggs
1 cup finely grated Parmesan
2 teaspoons kosher salt
Freshly ground black pepper
1 cup all-purpose flour
Vegetables and assembly:
1 bunch asparagus, trimmed
Kosher salt
2 tablespoons olive oil, plus more
1/4 pound fresh morel mushrooms
1 small shallot, finely chopped
1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
1/4 cup (1/2 stick) unsalted butter
Freshly ground black pepper
Chopped fresh chives, finely grated Parmesan, and finely grated lemon zest (for serving)
Parmesan
Finely grated lemon zest

Steps:

  • For gnocchi:
  • Line a baking dish with 3 layers of paper towels; spoon ricotta onto paper towels and let sit 20 minutes (if the ricotta is too wet, the dough won't hold together).
  • Combine ricotta, eggs, Parmesan, and salt in a food processor; season with pepper and process until smooth. Add flour and pulse just to combine (mixture should be smooth and fairly wet). Transfer gnocchi mixture to a pastry bag fitted with 1/2" round tip or a large resealable plastic bag.
  • DO AHEAD: Gnocchi mixture can be made 1 day ahead. Cover pastry tip and chill.
  • For vegetables and assembly:
  • Cook asparagus in a large pot of boiling salted water until bright green and crisp-tender, about 1 minute. Using tongs or a mesh strainer, transfer to a bowl of ice water to cool; drain. Slice asparagus on the diagonal into bite-size pieces, leaving tips intact.
  • Reduce heat so water is simmering. If using a resealable plastic bag for gnocchi mixture, cut a 1/2" opening in bottom of bag. Working in 3 batches, pipe dough into pot, cutting off 1" lengths with a paring knife and letting dough drop into water. Cook until doubled in size, about 3 minutes. Using a slotted spoon, transfer gnocchi to a lightly oiled baking sheet. Reserve 1/4 cup cooking liquid.
  • Heat 2 tablespoons oil in a large skillet over medium heat. Cook morels, tossing occasionally, until slightly softened, about 5 minutes. Add shallot and cook, tossing occasionally, until shallot and morels are soft, about 5 minutes; set aside.
  • Add gnocchi, asparagus, peas, butter, and reserved cooking liquid to skillet with morels. Cook, tossing gently, until vegetables are warm and sauce has thickened slightly, about 2 minutes; season with salt and pepper. Serve topped with chives, Parmesan, and lemon zest.

GNOCCHI WITH ARUGULA, MORELS, AND TALEGGIO



Gnocchi With Arugula, Morels, and Taleggio image

Make and share this Gnocchi With Arugula, Morels, and Taleggio recipe from Food.com.

Provided by Makefoodnotwar

Categories     One Dish Meal

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 9

500 g gnocchi (I used spelt gnocchi, but any neutral flavoured kind will do)
2 -4 teaspoons butter
3 garlic cloves, minced fine
1/2-1 teaspoon chili flakes (depending on spice tolerance)
100 g morels, diced (or other available fresh mushrooms)
3 cups arugula, minced
1/2 cup taleggio, shredded
salt and pepper, to taste
arugula leaf, for garnish

Steps:

  • Melt butter in a saucepan over med heat. Add garlic and chili flakes, cook 2 min, until garlic is fragrant but NOT brown.
  • Add mushrooms and desired amount of salt and pepper, cook until mushrooms are beginning to soften.
  • Add gnocchi, cover and cook 3 minutes.
  • Uncover, add arugula, and cook 2 more minutes.
  • Stir in shredded taleggio before serving, garnish with arugula leaves.
  • NOTE: some packaged gnocchi says you must boil them, but most cook beautifully using this method.

Nutrition Facts : Calories 60.7, Fat 4.3, SaturatedFat 2.5, Cholesterol 10.1, Sodium 55.9, Carbohydrate 4.5, Fiber 1.3, Sugar 1.7, Protein 2.7

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