Vegan Ricotta Gnocchi with Peas, Asparagus & Mushrooms
 
Prep time
Cook time
Total time
 
This recipe might seem a little intimidating but it is always fun to try something new.
Author:
Recipe type: Main
Serves: 4
Ingredients
Gnocchi
  • 2 cups vegan ricotta (or 2 cups of mashed potatoes) If you use potatoes, you may need more flour depending on the wetness of the potatoes.
  • 1 cup of flour
  • 1½ teaspoons salt (divided)
  • ½ teaspoon fresh ground pepper
  • 2 flax eggs (2 tablespoons ground flax seed whisked into 6 tablespoons of water & refrigerate for 10 minutes or more to thicken)
  • ¼ cup fresh chopped parsley or basil
Vegetables
  • 1 teaspoon extra-virgin olive oil
  • 15 mushrooms, chopped (white or brown)
  • 1 shallot, chopped
  • 1 cup fresh shelled fresh peas or ¾ cup frozen peas, thawed
  • 1 bunch asparagus, trimmed
  • Fresh ground black pepper
  • salt to taste
  • ⅛ cup vegetable broth
  • 1-2 teaspoons of vegan butter (to add a little richness)
  • Chopped fresh chives & grated lemon zest for serving
Instructions
  1. Combine the ricotta, ½ tsp salt, pepper, flax eggs in a food processor and process until smooth. Add flour & parsley and pulse until combined. Add more flour if necessary. The dough should be about the stiffness of pizza dough. If you don't know what pizza dough feels like squeeze your earlobe gently between two fingers and that is what your dough should feel like. It should hold together but still be moist.
  2. Transfer the gnocchi mixture to a pastry bag or plastic bag. Chill until ready to use.
Vegetables
  1. Bring a large pot of water to a boil with a pinch of salt. Add asparagus and cook until bright green and crisp-gender. About 1 minute or 2. Transfer to a bowl of ice water to cool. Slice asparagus into bite-sized pieces.
  2. Reduce heat so water is simmering. Add 1 tsp salt. Cut ½ opening on bottom of gnocchi bag.
  3. Working in batches, pipe dough into pot, cutting off 1 inch lengths with a paring knife and dropping into water. You should have about three batches. Make sure you don't crowd the gnocchi. As soon as each dumpling bobs to the surface, scoop it up with a slotted spoon and transfer to parchment lined cookie sheet. If the gnocchi fall apart, it can mean you let them cook too long or didn't combine the flour and dough well enough.
  4. When you are done, reserve ¼ cup of cooking liquid.
  5. Heat oil in a large skillet over mediut heat. Cook mushrooms and shallot until slightly softened. Adding a little vegetable broth if sticking rather than more oil.
  6. Add gnocchi, asparagus, peas, butter, vegetable broth and reserved cooking liquid to skillet with morels. Cook, tossing gently, until vegetables are warm and peas cooked, about 2 minutes. Add more vegetable broth if you want more sauce.
  7. Season with salt and pepper. Serve topped with chives, fresh basil or parsley and lemon zest.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/veganricottagnocchi/