Ricotta Gnocchi Recipe
Porcini mushrooms, arugula, macerated cherries, truffle butter, parmesan
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Ingredients
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Ricotta Gnocchi
Porcini Mushrooms & Sauce
Macerated Cherries
Finishing & Garnish
Method
Ricotta Gnocchi
- 1
Drain and dry ricotta
Line a fine-mesh sieve with cheesecloth or a paper towel and set over a bowl. Spoon ricotta into the sieve and let drain for 20–30 minutes to remove excess moisture. Press lightly with the back of a spoon to speed draining if needed.
- 2
Prepare dough
Transfer the drained ricotta to a large bowl. Add the egg yolk, grated Parmesan, salt, pepper and nutmeg. Stir to combine. Sprinkle in 3/4 cup of the flour and gently fold until a soft, slightly sticky dough forms. Add additional flour a tablespoon at a time (up to the remaining 1/4 cup) only if the dough is too wet — the dough should be soft and barely workable.
- 3
Shape gnocchi
Lightly flour a work surface. Divide the dough into 4 portions. Roll each portion into a rope about 1/2 inch (1.2 cm) in diameter. With a floured knife, cut ropes into 3/4–1 inch pieces. If desired, roll each piece over the back of a fork to create ridges (lightly dust pieces with flour to prevent sticking). Place formed gnocchi on a lightly floured baking sheet.
- 4
Porcini Mushrooms & Sauce
- 5
Soak and prep porcini
Place dried porcini in a small bowl and pour 1 cup hot water over them. Let soak 20–30 minutes until softened. Remove mushrooms with a slotted spoon, reserve soaking liquid, and roughly chop the rehydrated porcini. Strain the soaking liquid through a fine sieve or coffee filter to remove grit; reserve up to 1/3 cup of the liquid.
- 6
Sauté aromatics and mushrooms
In a large skillet over medium heat, warm the olive oil and 1 tablespoon butter. Add minced shallot and cook until translucent, about 2 minutes. Add garlic and thyme and cook 30 seconds. Add chopped porcini and cook until they begin to brown, 3–4 minutes.
- 7
Deglaze and reduce
Increase heat slightly and pour in white wine to deglaze, scraping any browned bits from the pan. Let wine reduce by half, about 1–2 minutes. Add the stock and reserved porcini soaking liquid (up to 1/3 cup). Simmer gently until sauce reduces slightly, about 3–4 minutes. Stir in remaining 2 tablespoons butter to create a silky sauce. Season with 1/2 tsp salt and 1/4 tsp black pepper, adjust to taste.
- 8
Finish with gnocchi
Add cooked gnocchi to the skillet and gently toss to coat, adding up to 1/4–1/2 cup reserved gnocchi cooking water as needed to loosen the sauce and help it cling to the gnocchi. Warm through for 1–2 minutes so gnocchi absorb flavor.
Macerated Cherries
- 9
Macerate cherries
In a small bowl combine pitted halved cherries, sugar, balsamic vinegar and lemon juice. Toss and let sit at room temperature for 10–20 minutes so juices develop. Taste and adjust balance — cherries should be glossy and slightly syrupy.
Finishing & Garnish
- 10
- 11
Plate
Divide gnocchi and mushrooms among 4 warmed plates (serves 4). Spoon a few macerated cherries over each portion (about 2–3 tsp per plate) to add bright sweetness and acidity. Sprinkle shaved or grated Parmesan and a few flakes of sea salt. If desired, finish with a light drizzle of extra virgin olive oil or a few drops of truffle oil.