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Ricotta Gnocchi with Mushrooms and Marjoram

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Ricotta Gnocchi with Mushrooms and Marjoram

Ricotta Gnocchi with Mushrooms and Marjoram

amanda

Equipment

  • Stand Mixer for mixing ricotta cheese, flour, and eggs

  • Chef's Knife for preparing vegetables and mushrooms

  • Cutting Board for safely chopping ingredients

  • Pot or Dutch Oven for cooking gnocchi and sautéing mushrooms

  • Colander for draining ricotta cheese (if needed) before mixing it into the dough

  • Large Bowl (part of a stand mixer), used for assembling ingredients

  • Saucepan for boiling gnocchi once formed

  • Skillet for sautéing mushrooms and garlic with marjoram

  • Measuring Cups and Spoons for accurate measurements of ingredients

  • Silicone Spatula or Wooden Spoon for mixing dough, scraping bowls, etc.

Ingredients

  • 1 pound (about 2 1/4 cups) fresh ricotta cheese

  • 1/2 cup to 3/4 cup all purpose flour

  • 1 large egg

  • 1/4 cup grated Parmesan cheese

  • 1 tablespoon butter, melted

  • 1 tablespoon extra-virgin olive oil

  • 1/2 teaspoon salt

  • Pinch of ground black pepper

  • 2 tablespoons extra-virgin olive oil

  • 1 pound assorted wild mushrooms, cut into 1/2- to 3/4-inch pieces

  • 4 green onions; white and pale green parts finely chopped, dark green parts thinly sliced

  • 1/4 cup dry white wine

  • 1/2 cup (or more) low-salt chicken broth

  • 1/4 cup grated Parmesan cheese plus additional for sprinkling

  • 2 tablespoons butter

  • 2 tablespoons fresh marjoram leaves

Instructions

1

Instruction 1

Place ricotta in strainer set over medium bowl. Chill until ricotta has texture of wet clay, about 1 hour.
2

Instruction 2

Mix ricotta, 1/2 cup flour, egg, and next 5 ingredients in medium bowl, adding more flour by tablespoonfuls until dough is slightly sticky (do not add more than 4 tablespoonfuls). Cover and chill 30 minutes.
3

Instruction 3

Sprinkle rimmed baking sheet generously with flour. Transfer dough to lightly floured surface. Cut into 4 equal pieces. Using hands, roll 1 piece on floured surface into 3/4-inch-wide log. Cut log crosswise into 1-inch pieces. Place gnocchi on prepared baking sheet, spacing apart. Repeat with remaining dough. Cover gnocchi with plastic wrap and chill at least 1 hour and up to 1 day.
4

Instruction 4

Heat olive oil in large skillet over high heat. Add mushrooms; sauté until beginning to brown, about 4 minutes. Add chopped white and pale green parts of green onions. Sauté 1 minute. Add wine; stir until almost all liquid is absorbed, about 30 seconds. Add 1/2 cup chicken broth. Stir until sauce is slightly thickened, about 1 minute. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
5

Instruction 5

Working in 2 batches, add gnocchi to large pot of boiling salted water, stirring to prevent sticking. Boil until gnocchi rise to surface of water, then continue boiling until cooked through, 1 1/2 to 2 minutes longer. Using slotted spoon, transfer gnocchi to skillet with mushrooms. Add sliced dark green parts of green onions.
6

Instruction 6

Rewarm mushrooms with gnocchi and green onions over medium heat, adding more broth by 1/4 cupfuls if dry. Remove from heat. Add 1/4 cup cheese, butter, and marjoram; stir until cheese and butter melt. Season with salt and pepper. Transfer to plates and sprinkle with additional cheese.
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