Challenge #3: Mushrooms! I'm so excited. I have to admit though when I tossed out my 3 choices to my pals L and C (stop by their blogs, Small Kitchen Big Taste and Kitchen Concoction) I offered up ricotta, mushrooms and wine. Yeah, I totally wanted to try this recipe so I purposely picked ingredients in it! They didn't seem to mind though (wait, have I told them this? Hmmm I have now LOL).
I've been a little obsessed with wanting to make gnocchi ever since my cooking school experience and then Bon Appetit arrives in my mailbox with this recipe? Fate I tell you.
Ricotta Gnocchi with Mushrooms and Marjoram
Gnocchi
1 Pound fresh ricotta cheese
1/2 C all-purpose flour
1 Large egg
1/4 C grated parmesan cheese
1 Tbsp butter, melted
1 Tbsp extra virgin olive oil
1/2 Tsp salt
Pinch of ground black pepper
Sauce
2 Tbsp 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 C dry white wine
1/2 C (or more) low-salt chicken broth
1/4 C grated parmesan cheese plus additional for sprinkling
2 Tbsp butter
2 Tbsp fresh marjoram leaves
To Make the Gnocchi - Place ricotta in strainer set over medium bowl. Chill until ricotta has texture of wet clay, about one hour.
Mix ricotta, 1/2 C flour, egg, and next 5 ingredients in a medium bowl, adding more flour by the tablespoonfuls until dough is slightly sticky (don't add too much!!!!) Cover and chill 30 minutes.
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 into 1 inch pieces. Place on prepared baking sheet. Repeat with remaining dough. Cover gnocchi with plastic wrap and chill at least 1 hour (can be make a day ahead but doesn't keep much more than 1 day).
To Make the Sauce - Heat olive oil in large skillet over high heat. Add mushrooms; saute until they begin to brown, about 4 minutes. Add chopped white and pale green parts of the green onion. Saute 1 minute. Add wine; stir until almost all liquid is absorbed. Add 1/2 C chicken broth. Stir until sauce is slightly thickened.
Working in two batches, add gnocchi to large pot of boiling salted water, stirring to prevent sticking. Boil until gnocchi rise to surface of water, the continue boiling until cooked through, 1-2 minutes longer. Using slotted spoon, transfer gnocchi to skillet with mushrooms. Add sliced dark green parts of green onions.
Re-warm mushrooms with gnocchi and green onions over medium heat, adding more broth by 1/4 C full if dry. Remove from heat. Add 1/4 cheese, butter, and marjoram, stir until cheese and butter melt. Season with salt and pepper to taste.
Delicious!
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