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    Home / Recipes / Course / Dinner

    2 Mar 31, 2011 Dinner  |   Jump to Recipe

    Ricotta Cheese Gnocchi with Mushroom Sauce

    Ricotta Cheese Gnocchi with Mushroom Sauce

    This post may contain affiliate links.

    The process of making traditional gnocchi has always seemed a little daunting to me.  And I find this perplexing.  First, I am Italian.  So, this should come naturally, right?  Second, given the short, simple ingredient list (potato, flour, egg, salt), one would think that gnocchi are easy to make!  However, they aren’t.  The key to making delicious, light gnocchi is in the technique.  A technique I have yet to master.

    Several months ago, I stumbled upon this recipe for Ricotta Cheese Gnocchi (via Mark Bittman).  Despite my preexisting worries surrounding gnocchi making, I decided to give this recipe a try.  Results: amazing.  The simple process outline below will result in light, fluffy gnocchi that are utterly delicious.  Made with shiitake mushrooms, brown butter, shallots, sherry and sage, the accompanying mushroom sauce pairs well with the pillow-like gnocchi.  However, if you are looking to focus more on the gnocchi, I would recommend serving with a simple sauce such as a basic tomato sauce or a brown butter sage sauce.  Continue reading for the recipe.

    Sage, Sliced Shallots and Sliced Mushrooms

    Ricotta Cheese Gnocchi with Mushroom Sauce

    Ricotta Cheese Gnocchi with Mushroom Sauce

    by Brandon Matzek
    Gnocchi adapted from The New York Times. Sauce adapted from Epicurious.
    No ratings yet
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    Servings 4 servings

    Ingredients
      

    For the gnocchi:

    • Kosher salt
    • 1 (15 oz. container) ricotta cheese (I used whole milk)
    • 2 eggs, lightly beaten
    • 1 1/4 cup freshly grated Paremsan
    • Freshly ground black pepper
    • 3/4 to 1 cup all purpose flour

    For the mushroom sauce:

    • 2 tablespoons butter
    • 2 tablespoons olive oil
    • 12 oz. shiitake mushrooms, cleaned, stemmed and sliced
    • 1/2 cup sliced shallots
    • 1 1/2 cup chicken stock
    • 1/4 cup good quality sherry
    • 1 tablespoon chopped fresh sage
    • 2 tablespoons heavy cream
    • Kosher salt
    • Freshly ground black pepper
    • 3 cups coarsely chopped arugula
    • Grated Parmesan cheese

    Instructions
     

    To make the gnocchi:

    • Bring a large pot of water to a boil and salt well (should taste like the sea). In a large bowl, combine ricotta cheese, eggs, parmesan, a pinch of salt and several turns of ground black pepper. Add 1/2 cup flour and stir. Continue to add flour (a little at a time) until the dough comes together (will be fairly sticky). Using a spoon, scoop a small bit of dough (about 1 teaspoon) and drop it into the boiling water. If the gnocchi holds it's shape, then you have added just the right amount of flour. If you see bits shedding off of the gnocchi, then you need to add more flour to the dough. Stir in a bit more flour and repeat the testing process above till your gnocchi holds together.
    • Line a baking sheet with foil or parchment paper. Scoop tablespoon sized gnocchi onto the baking sheet (I made quenelles). Set aside while preparing the sauce.

    To make the sauce:

    • Warm butter and olive oil in a large skillet over medium high heat. Cook just until the butter begins to brown (about 2 minutes). Add sliced shiitakes and shallots and cook, stirring occasionally, until golden brown (about 10 minutes). Add stock, sherry and sage, stirring to combine. Simmer until liquid is slightly reduced (about 6 - 8 minutes). Stir in heavy cream, then season to taste with kosher salt and freshly ground black pepper. Reduce heat to low to keep sauce warm while gnocchi are cooking.
    • Working in small batches (about 6 - 8 gnocchi at a time depending on size), drop gnocchi into the boiling, salted water. When the gnocchi rise to the surface, scoop out with a slotted spoon and add to the skillet with the mushroom sauce. Repeat until all gnocchi are cooked.
    • Return heat to medium, add chopped arugula and toss. Cook until arugula is wilted and everything is nicely heated through (about 1 minute). Finish with a healthy dusting of freshly grated Parmesan cheese.
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!

    Ricotta Cheese Gnocchi with Mushroom Sauce

     

    2
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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    Categories: Dinner Tags: arugula, black pepper, butter, chicken stock, eggs, flour, gnocchi, heavy cream, kosher salt, mushroom, olive oil, parmesan cheese, ricotta, sage, shallots, sherry

    Reader Interactions

    Comments

    1. Hester says

      April 11, 2011 at 2:57 pm

      Mmm, yummy! I, too, find gnocci daunting. I made some once and even froze the bajillions I had left. You know what? They were like lead 🙁 Ah, sadness. However, this incredibly delicious dish you’ve shared with us has my fingers lazily tapping on the table here… wanting to do something with the potatoes in the kitchen!

      Reply
    2. Belinda @zomppa says

      April 11, 2011 at 3:50 pm

      Oh me oh my. I would love me some of this.

      Reply
    3. [email protected] says

      April 12, 2011 at 3:59 am

      Your gnocchi sounds amazing… and those photos are just gorgeous!

      Reply
    4. Nancy Buchanan says

      April 12, 2011 at 5:21 am

      Your gnocchi turned out beautifully and I love the sauce that they are paired with!! Haven’t made them in quite a while so you’ve inspired me to make these very soon!!!

      Reply
    5. Joy says

      April 12, 2011 at 6:47 pm

      That looks so good. I have yet to be successful with gnocchi.

      Reply
    6. Ravienomnoms says

      April 12, 2011 at 6:50 pm

      I was just about to post on gnocchi, yours looks really good

      Reply

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    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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