Ricotta Gnocchi Recipe
With mushrooms, shallots, sherry cream, parmesan
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Ingredients
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Gnocchi Ingredients
Method
Cooking Directions
- 1
Prepare the Gnocchi
In a large bowl, combine ricotta cheese, egg, and salt. Gradually mix in the flour until a soft dough forms. Be careful not to overmix. Divide dough into small pieces and roll them into ropes about 1/2 inch thick. Cut into 1-inch pieces and use a fork to create ridges on each piece.
- 2
Cook the Gnocchi
Bring a large pot of salted water to a boil. Gently drop the gnocchi into the boiling water. Cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
- 3
Prepare the Sauce
In a large skillet, heat olive oil over medium heat. Add the shallots and sauté until translucent, about 3-4 minutes. Add the mushrooms and cook until tender, about 5 minutes. Pour in the sherry and let it simmer for 2 minutes. Stir in the heavy cream and parmesan cheese, and season with black pepper.
- 4
Combine Gnocchi and Sauce
Add the cooked gnocchi to the skillet with the sauce. Gently toss to coat the gnocchi in the sauce, cooking for an additional 2 minutes to heat through.
- 5
Serve
Plate the gnocchi and sauce, garnishing with fresh parsley and additional parmesan cheese if desired.
