Ricotta Gnocchi with Mushrooms and Marjoram
Light and fluffy homemade ricotta gnocchi served with wild mushrooms, green onions, and fresh marjoram in a white wine butter sauce. This elegant Italian dish combines the delicate texture of ricotta dumplings with earthy mushrooms and aromatic herbs.
Ingredients
- •1 pound fresh ricotta cheese
- •½ cup all purpose flour
- •1 large egg
- •¼ cup grated Parmesan cheese
- •1 tablespoon butter
- •1 tablespoon extra-virgin olive oil
- •½ teaspoon salt
- •1 pinch ground black pepper
- •2 tablespoons extra-virgin olive oil
- •1 pound assorted wild mushrooms
- •4 whole green onions
- •¼ cup dry white wine
- •½ cup low-salt chicken broth
- •¼ cup grated Parmesan cheese
- •2 tablespoons butter
- •2 tablespoons fresh marjoram leaves
Cooking Instructions
- 1.
Place ricotta in strainer set over medium bowl. Chill until ricotta has texture of wet clay, about 1 hour.
60 min
- 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.
30 min
- 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.
60 min
- 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.
7 min
- 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.
4 min
- 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.
5 min
