Pea gnocchi with mushroom sauce

Name: Pea gnocchi with mushroom sauce
Prep time: 20 min
Cook time: 4 min
Total time: 24 min
Yield: 2
Cuisine: En
Ingredients: 10 oz frozen peas; 1 2/3 cups all-purpose flour; Olive oil (or a knob of butter); Salt to taste; Pepper to taste; 4.5 oz button mushrooms; 1/3 cup cream (or cooking cream); 1 clove of garlic; Grated Parmesan cheese to taste; Pepper to taste

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Main Dish

Very Easy

24 min

568 Kcal

Pea gnocchi with mushroom sauce is a delicate and flavorful dish, perfect for those who enjoy original takes on traditional cuisine. The gnocchi, made with a base of puréed peas and flour (without eggs), are light and have a sweet, vegetal flavor. Their texture pairs perfectly with a creamy sauce made with button mushrooms, but you can also use porcini mushrooms or a mix of mushrooms. Are you ready to try something completely new? Even if you are not an experienced cook, this simple, straightforward recipe will help you prepare a vegetarian first course that will surprise you. Perfect for dinner with friends or family.

Materials

Bowl
Frying pan
Knife
Pastry board
Pot

Preparation

Preparation20 min

Cook time4 min

Prepare the pea gnocchi:
Cook the peas in a skillet with a drizzle of olive oil for 6 minutes over medium heat, and season with salt and pepper. Blend the peas, transfer them to a bowl, and let the purée cool.
Begin incorporating the flour into the bowl a little at a time, stirring with a fork. When the dough begins to take shape, transfer it to a floured work surface.
Incorporate the remaining flour and shape the dough into a ball.
Cut the dough ball into pieces and roll them into logs. Cut the logs into gnocchi (you can choose the size).
Prepare the sauce:
Clean the button mushrooms and cut them into thin slices. Brown them in a pan with a drizzle of olive oil and a clove of garlic until wilted.
Add the cream to the pan and cook until it thickens.
Meanwhile, cook the pea gnocchi in salted water. They will be ready when they come to the surface.
Transfer the cooked pea gnocchi directly to the pan with the mushroom sauce (we recommend using a skimmer) and stir quickly.
Add the grated Parmesan and toss the gnocchi. If necessary, add a little of the cooking water.
Pea gnocchi with mushroom sauce are ready!

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FAQ ❓

Can I store pea gnocchi with mushroom sauce?

We recommend eating them as soon as they are ready, as they tend to harden in the refrigerator.

Can I use other mushrooms to make the sauce?

Of course. Try porcini mushrooms or a mix of mushrooms.

How can I make the mushroom sauce even more flavorful?

Deglaze the mushrooms with dry white wine.

What can I add to the mushroom sauce?

If you are not following a vegetarian diet, we recommend trying the combination of mushrooms and sausage.

How can I make this recipe vegan?

To make this recipe vegan, leave the cream out of the sauce. Make a sauce using only mushrooms (use at least 210 g for 2 servings) and olive oil.

What type of flour is best for pea gnocchi?

All-purpose flour (type 00 or type 0).

Can I make the pea gnocchi dough with eggs?

Yes. If you add an egg to the dough, reduce the amount of flour to 150 g.

Nutrition

for 1 serving / for 100 g

Calories: 568Kcal

Carbo: 78.2g
Total fat: 14.6g
Saturated fat: 5.3g
Proteins: 23.5g
Fibers: 13.5g
Sugar: 16.2g
ProPoints: 15
SmartPoints: 18

Nutritional information for 1 serving (344g)

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Daniele Mainieri

Every day, I dive into the world of food and wine with curiosity, always looking for new flavours, recipes and inspiring discoveries to share. From traditional family dishes to the latest food trends, including pairings that make all the difference. I’ve been working in food & wine communication for over 10 years and I’m currently the Editorial Manager for the Italian edition of Petitchef.

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Pea gnocchi with mushroom sauce

Ingredients

For the pea gnocchi:

For the sauce:

Materials