Special Equipment: Food processor Large plastic freezer bag or pastry bag Ingredients: 2 packages of Instant ramen 1 2/3 cup milk 4 egg yolks (I made an egg white omelet the next day) 4 tablespoons butter 4 tablespoons olive oil 2 teaspoons salt 8 ounces of mushrooms sliced (any kind you like) 2/3 cup of peas 2 cloves minced garlic 1 tablespoon lemon juice Zest of ½ a lemon 1 cup parmesan cheese Chopped parsley to taste Freshly ground pepper to taste Directions: Bring milk to a simmer and remove from heat. Add the ramen noodles to the hot milk, breaking it into pieces so it is covered by the milk. Steep for 1 minute. The ramen with be still be hard - you do not want the noodles to soften. Drain the noodles reserving the milk. In a food processor, add ramen and one cup of the reserved milk. Blend for about a minute. The mixture will still look lumpy. With the motor running, add one egg yolk at a time. Process until the dough looks thick and smooth. Cut about ¼ - ½ inch from the corner of a large freezer bag (start small, you can always make the opening bigger). Fill the bag with the dough and place in the refrigerator for about 30 minutes. While the dough chills, heat 2 tablespoons of olive oil in a large sauté pan over medium high heat. Add sliced mushrooms and 2 teaspoons salt and sauté until soft, about 8 – 10 minutes. Add peas (I used frozen peas straight from the freezer) and minced garlic. Cook for about 5 minutes more. Place the mushroom pea mixture in a bowl and set aside. Grease a baking sheet with oil or butter (boiled gnocchi will be placed on this sheet). Bring a large pot of water to a boil. Remove the dough from the refrigerator and pipe directly into water, cutting the dough with a knife once it’s about an inch long. Boil the gnocchi for about 60 seconds or until it raises to the top. Place boiled gnocchi on the oiled baking sheet. It is VERY important that you remove the gnocchi immediately after it floats. The dough is very soft and will disintegrate if it’s in the water too long. You will need to cook the dough in small batches to avoid overcooking the gnocchi. Once all the gnocchi is cooked, place them in the freezer for about 10-15 minutes. Meanwhile heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large sauté pan over medium-high heat. Add half of the chilled gnocchi and fry until golden brown, about 10-12 minutes. Set aside. Heat the remaining 2 tablespoons butter and 1 tablespoon of oil and fry the rest of the gnocchi. It is important not to crowd the pan. Add the reserved mushroom and pea mixture and the 1st batch of gnocchi back to the pan and heat through. Add 1 tablespoon of lemon juice and lemon zest. Plate the pasta and sprinkle with chopped parsley and top with parmesan cheese and freshly ground pepper.