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Gnocchi with Prosciutto, Spring Peas, and Morel Mushrooms

Spring time means Morel Mushroom hunting. For those lucky to be able to secure the coveted Morel Mushroom this is a very satisfying dish. One which will easily put you into a “food coma”.

  • 1 1/2-cups fresh peas (frozen can be substituted in a pinch)
  • Extra virgin olive oil
  • 2 cloves garlic, smashed
  • Pinch crushed red pepper
  • 1/4-pound prosciutto, sliced into 1/2-inch wide strips
  • 2-cups Morel mushrooms, lightly cleaned and cut
  • Salt
  • 1-cup chicken stock
  • 1 package fresh Gnocchi
  • 2 Tablespoons butter
  • 1/2-cup Parmesan cheese, grated
  • 1/2-bunch chives, chopped

Bring a large pot of salted water to a boil. Set up a bowl of ice water. Blanche the fresh peas in boiling water until they are cooked but still crunchy and then immediately plunge them into the ice water. Reserve.

Coat a large sauté pan with olive oil and heat over medium heat. Add smashed garlic and crushed red pepper. When garlic has become golden brown and is very aromatic remove it and discard. Add prosciutto and sauté until it starts to get crispy, 1 to 2 minutes. Add morels and season with salt. Sauté for 3 to 4 minutes, and taste. They should be delicious!

Add the peas and chicken stock. Season with salt. Simmer until stock has reduced by about half. While stock is reducing, cook gnocchi according to package directions. Drain and reserve.

Add the butter to the pan with mushroom mixture. Cook over low heat and swirl to incorporate. Taste and adjust seasoning if needed. Add the cooked gnocchi to the mushrooms. Toss or stir to combine, cooking the gnocchi with the mushroom mixture until hot. Add grated Parmesan cheese and chopped chives. Serve immediately.