The key to tender, pillowy gnocchi is using a light touch and adding just enough flour to get the dough to a workable consistency (any more will toughen the dumplings). Brown butter, golden, pan-fried mushrooms and crispy sage round out the comforting dish.
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- Yields:
- 4 serving(s)
- Total Time:
- 35 mins
- Cal/Serv:
- 935
- 2 c.
Homemade Ricotta or store-bought ricotta
- 2
large eggs plus 2 egg yolks, beaten
- 1 c.
finely grated Parmesan cheese, plus more for sprinkling
-
Kosher salt and pepper
- 1/2 c.
to 1 cup all-purpose flour, plus more for dusting
- 4 tbsp.
olive oil, divided
- 2 lb.
mixed mushrooms (oyster, beech and shiitake), torn or sliced
(oyster, beech and shiitake), torn or sliced
- 1/2 c.
(1 stick) unsalted butter
- 1/4 c.
fresh sage leaves
Directions
-
- Step 1In large bowl, stir together ricotta, eggs and yolks. Add Parmesan and 1/2 teaspoon each salt and pepper and gently fold in
1/2 cup flour, folding in additional flour 1 tablespoon at a time if needed, until soft (but not overly sticky) dough forms; do not overmix. - Step 2On lightly floured work surface with floured hands, roll dough into four 1-inch logs (each about 8 to 9 inches long). Cut logs into 1-inch pieces, then transfer to lightly floured baking sheet, cover loosely with plastic and refrigerate at least 30 minutes, up to 3 hours.
- Step 3Meanwhile, bring large pot of salted water to a boil. Heat 2 tablespoons oil in large skillet on medium-high. Add half of
mushrooms to skillet in single layer and cook undisturbed 2 minutes. Add a pinch each of salt and pepper and cook, tossing occasionally, until golden brown, 2 to 3 minutes. Transfer to plate and repeat with remaining tablespoon oil and mushrooms. Wash and dry skillet. - Step 4Melt butter in same skillet on medium. Add sage and cook, stirring often, until crisp, 2 to 3 minutes. Transfer sage to paper towel–lined plate. Continue to cook butter, reducing heat to medium-low as needed, until butter is browned and smells nutty, 2 to 3 minutes. Remove from heat.
- Step 5Add gnocchi to boiling water and cook until all rise to surface, 2 to 3 minutes, then cook 1 minute more. Using spider or large slotted spoon, transfer gnocchi to skillet with browned butter and gently toss to coat, then gently toss with mushrooms. Serve topped with crisp sage leaves and sprinkled with Parmesan if desired.
- Step 1In large bowl, stir together ricotta, eggs and yolks. Add Parmesan and 1/2 teaspoon each salt and pepper and gently fold in
NUTRITIONAL INFORMATION (per serving): About 935 calories, 63 g fat (30 g saturated), 311 mg cholesterol, 1,222 mg sodium, 60 g carb, 6 g fiber, 25 g sugar (0 g added sugar), 33 g protein
Did you make this recipe? Comment below!
Tina (she/her) is the food producer of the Hearst Lifestyle Group. She comes to Hearst with 10 years experience in the world of food styling for editorial, digital and television platforms. When she’s not cooking in her tiny Brooklyn kitchen, she can be found enjoying a beer at a local brewery, hiking in a national park or enjoying an afternoon at the beach.
Source : Goodhousekeeping
