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gnocchi with pea puree and morel mushrooms

Gnocchi with Vegetables

Gnocchi are super simple to make and as temperatures get warmer, I wanted something to complement them that wasn’t heavy with the usual cold weather sauces and takes advantage of what’s fresh in the market. In this recipe it’s broad (fava) beans, peas, and mushrooms, but adapt to what you have on hand.

Serves 4



  • potatoes, starchy for baking: about 1 kg/2 pounds, whole and skins left on
  • egg: 1
  • flour: 200 g/7 oz (about 1.33 cup) + more for dusting the work surface
  • salt: 2 tsp
  • olive oil/butter: 2-3 Tbsp
  • garlic: 1 clove, peeled, crushed but whole
  • fresh rosemary or sage: 5-6 full sage, 10-12 rosemary leaves, roughly chopped/torn
  • additional salt: to taste

Horseradish Yogurt Creme

  • Greek yogurt: about 175 g/6 oz pot
  • horseradish creme or prepared horseradish: 1-2 Tbsp of creme or 1-2 tsp of prepared horseradish–judge by your heat preference.
  • lemon juice: 1 tsp
  • salt: a pinch
  • black pepper: a few grinds
  • (optional) fresh chives: a few stems, finely chopped

Pea Puree

  • peas (podded, fresh or frozen): about 400 g/14 oz, or round up to a pound
  • fresh lemon juice: 2 tsp
  • salt and pepper: to taste

Other Elements

  • broad beans (fava beans): 800 g/30 oz whole equals 160g/5.5 oz/1 cup podded
  • mushrooms: about 100 g/3.5 oz
  • olive oil/butter: a couple Tbsp for the mushrooms and warming the broad beans
  • salt: to taste
  • Prosciutto di Parma or Serrano ham: 3 slices, about 45 g/1.5 oz



  1. Cook the potatoes. Add potatoes to pot and add enough water to fully cover. Bring to a full boil, then reduce to a slow boil and cook the potatoes completely, about 35 minutes for medium size and 45+ minutes for larger ones. Remove from the pot and drain the water. Allow to cool 10 minutes.
  2. Make the gnocchi mixture. Prepare the potato by using a cloth to hold the still hot spud and scrape the skin away using the side of a spoon. Pass all potatoes through a ricer into a large mixing bowl (I use the Oxo brand). Allow to cool another 10 minutes. Add the salt and flour, and mix together by hand. Make well in the center of the mixture and add the egg to the center. By hand, mix the potato and egg together until completely incorporated and continue kneading until the mixture holds together in a ball. Do not mix further than necessary in order to keep the final gnocchi as light as possible.
  3. Shape and cut the gnocchi. Divide the mixture into 4 equal pieces. Dust a work surface with some flour, then using both hands, roll 1 piece first into a log, then spreading your hands outward to the side while rolling, elongate the log until a single piece if formed about 2 inches, 5 cm. high. Using a bench scraper or knife, cut the log into 2 inch/5 cm. pieces. Move the pieces aside and continue for the remaining 3 pieces.
  4. Cook the gnocchi. In a large pot, bring 2 liters/quarts of water and 2 Tbsp salt to a boil. Working in 2-3 batches, add the gnocchi and cook for 2-3 minutes. The pieces will begin to float when cooked. Remove to a tray to cool and save for the last sauté step below.

Pea Puree

  1. Cook the peas. Bring a pot of water to a boil and add the peas. Cook for 3 minutes. Strain in a colander/sieve and reserve the water.
  2. Make the puree. Add the peas to a blender and 225-250 mL/1 cup of the water. Puree for 3 minutes until completely blended. At this stage, if you want a super smooth puree, push the mixture through a fine sieve (I like the rougher texture and normally do not bother). Finish by adding the lemon juice and season to taste with salt and pepper.
  3. Mushrooms. Sauté over medium high heat with a bit of oil/butter and season with salt and pepper.
  4. Crisp the ham. In a large sauté pan (to be used also for the gnocchi in the next step), bring to medium heat, then add the ham and cook for 30 seconds each side. Remove to cool.
  5. Sauté the gnocchi. Increase the pan from the last step to medium high and add oil/butter, garlic clove, and rosemary/sage. Allow the fat to heat fully then add the gnocchi in batches and cook for about 2-3 minutes on each side, just enough to brown on each side and coat with the garlic-herb oil/butter. Add additional salt if needed.

Final Plating

Add a layer of pea puree to each plate, then add some of the gnocchi, vegetables, and ham. Add a few teaspoons of the horseradish yogurt cream to finish.