Ricotta Gnocchi with Fresh Peas and Mushrooms

Process ricotta eggs 1 teaspoon salt pepper and nutmeg in a food processor until smooth. Add flour and blend until a smooth semi-stiff batter forms. Transfer gnocchi batter to a bowl cover the bowl with plastic wrap and refrigerate for 1 hour.

Heat oil in a large saucepan over medium-high heat. Saute mushrooms in hot oil until soft and fragrant 3 to 5 minutes. Add garlic and saute for 1 minute. Add vegetable broth bring to a boil and reduce to a simmer; stir in peas. Cook until peas are soft 3 to 5 minutes. Season with salt and pepper to taste.

Fill a large pot with lightly salted water and bring to a rolling boil.

Working in batches drop spoonfuls of ricotta batter into boiling water. Bring water back to a boil and cook for 3 minutes. Remove gnocchi to ice water to stop the cooking process then drain and reserve. Repeat with remaining batter.

Combine gnocchi and mushroom sauce in a saucepan and cook until heated through 2 to 5 minutes.