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Homemade Potato Gnocchi with Peas, Favas & Morels

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Level: Intermediate

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Description

My gnocchi with peas, favas and morels is the perfect spring time dish to impress your friends and family. Check out my tips for great homemade potato gnocchi!

Ingredients

  • 2 pounds Russet Potatoes (about 4 Medium), Scrubbed
  • ½ cups (Measured In Pods) Fresh Fava Beans, Removed From Pod
  • 1 cup All-purpose Flour, Divided, Plus More If Needed
  • 1-½ teaspoon Kosher Salt
  • 1 whole Egg
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 whole Spring Onion Or Shallot, Minced
  • ¼ pounds Morel Mushrooms, Cleaned (See Note) And Sliced In Half Lengthwise
  • ½ cups (Measured In Pods) Fresh English Peas, Removed From Pod, Or Frozen Defrosted Peas
  • 4 Tablespoons Unsalted Butter
  • ¼ cups Parmigianno Reggiano Cheese, Finely Grated, For Serving
  • 2 teaspoons Lemon Zest, For Serving
  • ¼ cups Micro Mint Or Small Mint Leaves, For Garnish (optional)

Preparation

Preheat oven to 350°F. Prick potatoes all over with a fork. Place on a baking sheet and bake in the center of the oven for about 1 ½ hours or until fork tender.

While still hot, peel potatoes. Push through a ricer onto a counter top, spread out in a thin layer. You may also use a food mill or sturdy metal sieve. Cool completely.

While potatoes cool, bring a small pot of water to a boil. Add ice and water to a medium-sized bowl. Place fava beans in boiling water and cook 1 minute. Shock in ice water bath. When cool, remove from ice water and pat dry. Peel off and discard tough outer skin of each fava.

When potatoes are cool, sift over ½ cup of flour and the salt. Beat egg in a bowl and pour over flour. Using a bench scraper or your hands, gently work ingredients together. Sift over remaining ½ cup flour, as needed, using just enough flour to form a smooth dough. Form into a ball.

Cut dough into 4 pieces. On a lightly floured surface, roll out into a long rope, about ¾ inch thick. Cut gnocchi into ½ inch thick pieces. Roll down tines of fork or gnocchi board to create ridges, if desired. Transfer to a floured baking sheet. They can sit for up to an hour before cooking.

Bring a large pot of water to a boil for the gnocchi. In a large sauté pan heated over medium, add olive oil followed by onion. Season with salt. Sauté about 3–4 minutes or until translucent. Add mushrooms and sauté about 5 minutes or until tender. Season with salt. Add peas and a splash of gnocchi cooking water and cook 1 minute. Stir in favas. Season with salt. Add butter and an additional splash of water. Melt, while stirring, to emulsify and create a sauce. Turn off heat.

Generously season boiling water. Using a spider or slotted spoon, add several large spoonfuls of gnocchi to pot. Cook 2 minutes or until they rise to the surface of the water. Remove with spider and transfer to a baking sheet lightly coated with olive oil. Repeat in batches until all gnocchi are cooked.

Add cooked gnocchi to pan of vegetables and sauce. Turn heat to medium and gently toss to combine. Add water or salt, as needed, to adjust the sauce. Serve gnocchi topped with grated Parmesan, lemon zest and mint. Enjoy.

Note: To clean morels, place in cold water, swoosh around and let soak for several minutes. Scoop out the mushrooms and discard the dirty water. Repeat 2 to 3 times until water runs clear.

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