Wild Mushroom Gnocchi

 

This Gnocchi is made with a Ricotta base instead of potato. Its a lot lighter and so much easier to make.

I'm a mushroom freak, love em. With this mushroom cream sauce you will serve this as a main course not a side. Lets do this...

Gnocchi 

1 3/4 to 2 cups Flour ("00" preferred)

15 oz Ricotta Cheese drained (set on coffee filters for 15 min)

3/4 cup grated Parmesan  

1 Lrg Egg

1 Yoke only

1/2 tsp Sea Salt (fine)

1/2 tsp Olive Oil

2 tbsp finely chopped Basil 

 In a large bowl mix eggs, salt & oil thoroughly. Then add Ricotta and Parmesan. When fully mixed add the flour about a 1/2 a cup at a time. Just mix till combined. You don't want to over work it. Dough should be tacky and light feeling. Put in fridge for 15 min. Start sauce.

To finish Gnocchi, gently roll out on floured board or counter top

into finger thickness lengths. Cut into 1 inch "pillows" place on parchment paper till all are cut

Cook in gently boiling salted water stirring once so they don't stick. When they float to the top they're done (2 to 3 min). Remove with skimmer and serve immediately.

Wild Mushroom Sauce

5 cups Mixed Mushrooms (Crimini, Shiitake, Portabello, Morel, Oyster, etc)

2 cups White Wine (The same that's in the glass in my hand!)

1/2 to 3/4 pint Heavy Cream

4 cloves chopped Garlic

4 tbsp Butter

4 tbsp Olive Oil

2 tbsp fresh Thyme

1 1/2 tbsp Worcestershire Sauce   

S&P

 In a large saute pan on medium heat add butter & oil. Add garlic, thyme and saute for just a couple of minutes. Add mushrooms, stir till coated  slowly add wine and worcestershire and S&P to taste. Bring to low simmer for for 5 min then reduce to low heat stirring every few minutes for 15 min. Slowly stir in heavy cream; bring heat up to simmer till a creamy consistency is achieved. Add gnocchi to pan, toss to blend and serve. Top with fresh basil.