Gnocchi with Morels and Spring English Peas Recipe | James Beard Foundation
Gnocchi with Morels and Spring English Peas “Their versatility makes gnocchi an ideal item to have on hand. Use them as a garnish or serve them as a meal.
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Cooking tools:
- Potato ricer
- Bench scraper
- Gnocchi paddle
- Spider strainer
- Oven
- Pot
- Saucepan
- Saute pan
- Skillet
- Whisk
- Slotted spoon
- Fork
- Mixing bowl
- Ice water bowl
- Cooling rack
- Baking sheet
- Parchment paper
- Paper towel
- Zip-top bag
- Freezer
- Refrigerator
- Stove
- Measuring cup
- Measuring spoon
- Plate
- Tongs
- Colander
Ingredients
- 2 pounds russet potatoes
- 1 1/4 to 1 1/2 cups all-purpose flour
- 3 large egg yolks
- 1 tablespoon plus 1 teaspoon kosher salt, or to taste
- 1 1/2 cup English peas
- 24 morels
- 1/3 cup water
- 1 1/2 pound butter, cut into half-inch cubes
- Canola oil, to coat pan
- 3 tablespoons chicken stock
- Champagne vinegar, to taste
- Salt
- pepper
- Pea shoots (optional)
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