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Morels and Pea-Shoot Gnocchi in a Light Broth

Morels and Pea-Shoot Gnocchi in a Light Broth Recipe

  • ¾ cup ricotta cheese
  • Salt, preferably kosher
  • 5½ ounces pea shoots (see Notes), leaves and tender stems only
  • 3 tablespoons extra virgin olive oil, plus a little more
  • 2 tablespoons plus 1 teaspoon all purpose flour
  • Ground white pepper
  • 1 tablespoon unsalted butter
  • 4 scallions, white and green parts
  • 1 large shallot, cut diagonally into very thin slices
  • 1 sprig fresh rosemary
  • 2 long, thin carrots, cut diagonally into very thin slices
  • 2 garlic cloves, thinly sliced
  • 1½ cups unsalted vegetable stock, canned vegetable broth, or water
  • 2 pounds morels, rinsed and patted dry
  • Salt, preferably kosher
  • Ground white pepper
  • 1½ pounds English sweet peas, shelled
  • 1 ounce pea shoots, leaves and tender stems only
  • 1 tablespoon extra-virgin olive oil
  • 4 small pink radishes, scrubbed and cut into very thin rounds
  • 1 tablespoon finely chopped fresh chives
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 528kcal (26%)
Total Fat 25g (38%)
Saturated Fat 8g (40%)
Cholesterol 31mg (10%)
Total Carbohydrate 59g
Dietary Fiber 16g
Sugars 12g
Protein 27g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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