Ricotta Gnocchi With Mushroom Cream Sauce Recipes

RICOTTA CHEESE GNOCCHI WITH MUSHROOM SAUCE

Steps:

• 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.
• 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.

HOMEMADE RICOTTA GNOCCHI WITH MUSHROOMS

Steps:

• Mix and knead all the gnocchi ingredients together ( I did it in a bowl). First using a fork and then by hand. Put the dough in the fridge covered with plastic wrap for half an hour.
• While the dough is resting prepare and cook the mushrooms. If using dried porcini, soak them in warm water for 20-30 minutes first. Then drain them but keep a bit of the water to add to the sauce. Clean the other mushrooms and cut into slices. Peel the garlic and chop finely. Was the parsley and chop finely.
• Heat the olive oil and half the butter in a frying pan or skillet. Add the garlic and cook until it starts to soften. Add the mushrooms and continue cooking until they start to brown slightly. Add more butter if they start to dry out. When the mushrooms are almost cooked add the parsley and the rest of the butter. Add salt and black pepper to taste. Cook for another 5 minutes.
• Put a pot of salted water on to boil. In the meantime, with the help of plain flour or semolina, take a tablespoon of the dough and roll it between your hands into a ball (you will probably need to flour your hands. Then roll the ball out into a rope/snake on a floured board. Cut the pasta into gnocchi of about 2cm in length and roll them across a fork or gnocchi board if you have one to create ridges. You can also leave them without ridges.
• Add a little olive oil to the boiling water and then carefully put a few gnocchi at a time into the boiling water. They will sink to the bottom and rise to the surface when cooked. Once they rise, remove them from the water using a slotted spoon and add them to the mushrooms. You will probably have to cook the gnocchi in batches.
• Sauté the gnocchi and mushrooms together for a couple of minutes. If the sauce seems dry add some of the gnocchi cooking water or more butter. Serve immediately with a little more chopped parsley and grated cheese.

RICOTTA GNOCCHI WITH TOMATO, MUSHROOM AND PANCETTA SAUCE

Steps:

• Preheat a large saute pan over medium-high heat. In batches, add the mushrooms in a single layer and cook until the moisture releases, 5 to 6 minutes. Sprinkle with kosher salt to taste. Flip the mushrooms and add a drizzle of olive oil and continue cook until browned, 3 to 4 minutes. Remove from the pan and repeat with the remaining mushrooms. Remove the final batch of mushrooms from the pan and add the guanciale and a drizzle of olive oil. Reduce the heat to low and cook until golden brown and crispy, 5 to 6 minutes. Using a slotted spoon, remove the guanciale and set aside, but keep the fat in the pan. Add the onions, red pepper flakes and a pinch of salt. Cook over medium-high heat until translucent, 5 minutes. Add the crushed tomatoes, water and a pinch of salt. Bring to a boil, then reduce to a simmer for 10 minutes. Add in the cooked mushrooms.
• To a large bowl, add the ricotta, 1/2 cup grated Parmesan and 1/2 cup grated pecorino and mix to combine. Stir in the flour and eggs and mix until the dough comes together. It shouldn't be too wet. Turn the dough out onto a clean work surface that's dusted with flour. Gently knead the dough, adding flour until it's no longer sticky and form it into a log. Sprinkle some flour onto a half sheet tray. Cut a small portion from the log of dough with a bench scraper and roll the dough into a long snake shape. Cut the dough into 1/2-inch pieces and toss in flour. Place them on the prepared sheet tray in a single layer.
• Set up a large pot of boiling water and season generously with salt. Add the gnocchi and cook until they're puffy and rise to the top of the water, 3 to 4 minutes. Remove the gnocchi and place directly into the sauce. Add a ladle of pasta water and toss to combine. Add in most of the crispy guanciale (leave some extra for garnish) and the remaining 2 tablespoons of Parmesan and 2 tablespoons of pecorino. Add a nice big fat drizzle of finishing oil and toss to combine. Transfer to a serving bowl and garnish with the remaining crispy guanciale, more Parmesan, pecorino and the chives.

RICOTTA GNOCCHI WITH MUSHROOMS AND MARJORAM

Steps:

• For gnocchi:
• Place ricotta in strainer set over medium bowl. Chill until ricotta has texture of wet clay, about 1 hour.
• 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.
• 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.
• For sauce:
• 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.
• 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.
• 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.

RICOTTA GNOCCHI WITH FRESH PEAS AND MUSHROOMS

Steps:

• Process ricotta, eggs, 1 teaspoon salt, pepper, and nutmeg in a food processor until smooth. Add flour and blend until a smooth, semi-stiff batter forms. Transfer gnocchi batter to a bowl, cover the bowl with plastic wrap, and refrigerate for 1 hour.
• Heat oil in a large saucepan over medium-high heat. Saute mushrooms in hot oil until soft and fragrant, 3 to 5 minutes. Add garlic and saute for 1 minute. Add vegetable broth, bring to a boil and reduce to a simmer; stir in peas. Cook until peas are soft, 3 to 5 minutes. Season with salt and pepper to taste.
• Fill a large pot with lightly salted water and bring to a rolling boil.
• Working in batches, drop spoonfuls of ricotta batter into boiling water. Bring water back to a boil and cook for 3 minutes. Remove gnocchi to ice water to stop the cooking process, then drain and reserve. Repeat with remaining batter.
• Combine gnocchi and mushroom sauce in a saucepan and cook until heated through, 2 to 5 minutes.

RICOTTA GNUDI WITH WILD MUSHROOM AND TRUFFLE SAUCE

Steps:

• For gnudi:
• Line medium bowl with several layers of paper towels. Spoon ricotta cheese into bowl. Let drain at least 30 minutes and up to 1 hour.
• Beat egg, 1/3 cup Pecorino Romano cheese, salt, and white pepper in large bowl to blend. Mix in ricotta. Sprinkle 3/4 cup flour over and stir gently to blend. Cover and chill dough 1 hour. Do ahead Can be made 1 day ahead. Keep chilled.
• Line rimmed baking sheet with plastic wrap. Place some flour in bowl. For each gnudi, gently roll 1 heaping teaspoonful of dough into ball. Add to flour; toss to coat lightly, shaping into short log. Place on baking sheet. Do ahead Can be made 4 hours ahead. Cover; chill.
• For sauce and garnishes:
• Heat 1 tablespoon oil in large pot or extra-large skillet over medium-high heat. Add 3 prosciutto slices. Cook until beginning to brown, about 2 minutes per side. Transfer to paper towels. Repeat with remaining prosciutto. Add whole sage leaves to pot; sauté until crisp, about 1 minute per side. Transfer to paper towels.
• Heat remaining 4 tablespoons oil in same pot over medium-high heat. Add all mushrooms, shallots, thyme, and chopped sage. Sauté until mushrooms brown and liquids evaporate, about 12 minutes. Transfer mixture to bowl. Add broth to same pot and boil until slightly reduced, scraping up browned bits, about 7 minutes. Remove from heat. Add 1 teaspoon truffle oil and mushroom mixture. Season to taste with salt and pepper. do ahead Sauce can be made 2 hours ahead. Let stand at room temperature.
• Cook gnudi in large pot of boiling salted water until very tender, about 8 minutes.
• Meanwhile, rewarm sauce. Add butter; toss until blended. Using strainer, transfer gnudi to pot with sauce. Toss over medium heat until sauce coats gnudi. Season with salt and pepper.
• Transfer to large shallow bowl. Crumble prosciutto over. Top with sage leaves; serve with additional Pecorino.