A pan of seared gnocchi with morels and English peas is distinctly “spring”. This is the kind of dish that leans fully into the season—earthy, fleeting morels paired with the first sweet peas of the year, all brought together with garlicky butter and a generous grating of Parmesan. Simple, ingredient-led, and best enjoyed while everything is at its peak. Pairs well with a classic Chablis.
The Season for Morels
Morels have a short and somewhat unpredictable season, typically appearing in France from early April through May. You’ll start to notice them at local markets alongside asparagus, fresh herbs, and the first real wave of spring produce. Unlike cultivated mushrooms, morels are foraged, which gives them a certain rarity that explains the higher price and limited availability.
Because they are foraged, you do want to clean them a bit. Usually a market may do this step for you before selling them, but it doesn’t hurt to do a quick rinse. But only rinse right before cooking! Morels can get moldy very quickly. I even prefer to buy them the same day I plan to use them.
Fickle as they may be, their deep, nutty, almost smoky flavor, make it worthwhile to wait for, find, and prepare them. They hold up well to simple preparations. In many French kitchens, for example, that means butter, a splash of stock or cream, and not much else.
If you’re looking to make the most of morel season in France, it’s worth keeping an eye on your local marché. Their appearance can be brief, and once they’re gone, they’re gone until next year.
English peas follow closely behind, making this pairing feel especially natural. It’s a narrow window where both are at their best, which is exactly what makes a dish like this feel so quintessentially “spring”.
Layering Spring Ingredients for Balanced Flavor
This dish works because everything is in balance. The richness of butter and Parmesan is offset by the brightness of the peas, while the morels bring depth and earthiness. Gnocchi, when seared rather than simply boiled, add a crisp exterior and a soft pillowy center.
It’s also a good example of how little you need to do when the ingredients are right. There’s no heavy sauce, no long cooking time—just enough technique to bring everything together.
A squeeze of fresh lemon juice and freshly cracked pepper are the perfect finishing touches.
Pair with a Chablis
For something to drink alongside, a Chablis is an easy choice. It’s crisp, fresh, and cuts nicely through the butter without taking anything away from the morels.
A classic Chablis works best here—nothing too oaky or heavy. You get that clean, slightly mineral quality that pairs well with the earthiness of the mushrooms and the sweetness of the peas.
It is a simple, elegant pairing that lets the ingredients be the stars.
For more recipe inspiration, explore my Spring Seasonal Produce Guide to discover what ingredients to take advantage of during spring.
Print
Gnocchi with Morels and English Peas
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 1 serving 1x
Description
Seared gnocchi with morels and English peas in a simple butter sauce with shallots, garlic, and Parmesan.
Ingredients
- 5 fresh whole morels, larger ones sliced in half length-wise
- 100 grams fresh gnocchi
- 4 tablespoons of butter,
- 20–25 grams (1/8 cup) fresh English peas, or thawed frozen peas
- 3 tablespoons vegetable stock
- Salt and pepper, to taste
- Freshly grated Parmesan
- Optional: one lemon wedge, for a squeeze of fresh lemon juice upon serving
Instructions
- Rinse to clean the morels by dunking them in a bowl of water. Pat dry with a paper towel and set aside.*
- Bring a pot of salted water to boil.
- Once your salted water is boiling, add in the gnocchi. Allow it to cook for only 2 minutes, then strain – reserving just a little bit of the water for the sauce later – and set the gnocchi aside. Next, we are going to sear the gnocchi for some nice color and satisfyingly chewy texture.
- Heat a large pan over medium heat with just enough butter to coat the pan to prevent sticking. Once the pan is hot, place the gnocchi in the pan in one even layer, making sure they aren’t piled on top of each other. If you need to do more than one round of searing, that is fine. Allow the gnocchi to cook on each side for about 2-3 minutes, or until they are golden brown. If you are good at multitasking, you can do steps 5-9 while the gnocchi are searing. Otherwise, remove the seared gnocchi from the heat and set aside until step 10.
- Heat 2-3 tablespoons of butter in a pan over of medium heat. Once melted, add in the 2 cloves of minced garlic. Allow the garlic to cook for just 60-90 seconds, until it is aromatic but not browning.
- Then add in the finely chopped shallot and allow it to cook for another 60-90 seconds.
- Next, add the morels and toss to coat entirely. Add another tablespoon of butter (or more if needed) to ensure each morel is coated in the melted garlicky butter. Season to taste with salt.
- Allow them to cook for about 4-5 minutes, spooning the melted butter over them at the 2 minute mark to keep them nicely braised and coated.
- Add the vegetable stock, stirring it in to the butter and morels for a smooth consistency. Allow this to simmer and reduce for about 1 minute. If using frozen peas, you can add them in while the stock is simmering.
- Add in the seared gnocchi and, if using fresh peas, add those in now as well. Toss to mix everything together and coat the gnocchi in the sauce. Keep it all on the heat for another minute before plating.
- Plate the gnocchi and season with freshly cracked black pepper and a generous amount of grated Parmesan.
- Optional: A squeeze of lemon could lend a nice citrus note here as well, if it suits you.
Notes
One rinse is typically enough for store-bought morels or morels purchased at an outdoor market. Vendors will have pre-cleaned them, but one quick rinse will remove any remaining dirt or gritty bits. If you have freshly foraged morels, first of all – kudos! Secondly, they will required additional cleaning. You can read more about how to clean forage morels here.
Sydney is a 31-year old American living in Paris. Originally from Pittsburgh, she has also lived in Milan and Cognac. She has a WSET Level 2 certification in wine, along with a degree in environmental engineering and an MBA. She loves exploring local farmer’s markets, haunting her favorite wine bars, and discovering new restaurants.
