Name: The Kitchen Restaurants Porcini Mushroom And Ricotta Gnocchi Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 200 g Porcini mushrooms; 300 g Tame mushrooms (e.g., cremini or button mushrooms); 250 g Cow Girl Creamery ricotta cheese; 150 g All-purpose flour; 1 large Egg; 4 tbs Olive oil; 4 cloves Garlic cloves; 100 ml White wine; 1 medium Onion; 100 g Olive oil cured tomatoes; to taste Salt; to taste Black pepper; 2 tbs Fresh parsley (for garnish)

ITALIAN MARGARITA

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Cerignola olives marinated in garlic rosemary olive oil

Olives

Fresh avocado with lime, cilantro, and onion.

Guacamole

Caramelized Wild and Tame Mushrooms, Wine Stewed Onions, Olive Oil Cured Tomatoes, and Crispy Garlic. Chef’s Notes: With September comes a cooler feeling in the evening air and the beginning of a fruitful mushroom season in Northern California. From the Mendocino coast come the brilliant and prized Porcini mushroom that we pair with some of its more tame cousins and tender pillows of Cow Girl Creamery ricotta “gnocchi” or gnudi, as they are sometimes called. With the unctuous sweetness of cured tomatoes, from Heidi Watanabe, and crispy garlic playing foil to the earthy richness of the mushrooms, we truly can kick off mushroom season in style.

In a bowl, mix ricotta cheese, flour, and the egg. Season with salt and pepper. Knead gently until a soft dough forms. Roll into small logs and cut into bite-sized pieces. Dust with flour and set aside.

Prepare the Gnocchi

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the porcini and tame mushrooms, cooking until they are golden brown. Remove and set aside. In the same skillet, add another tablespoon of olive oil and sauté the diced onion until translucent. Add the white wine and simmer until it reduces slightly.

Cook the Mushrooms and Onions

Return the cooked mushrooms to the skillet with the onions. Add the olive oil cured tomatoes and season with salt and pepper. Stir gently to combine.

Combine Ingredients

In a separate pot, bring 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 transfer to the skillet with the mushroom mixture.

Cook the Gnocchi

In a small pan, heat the remaining olive oil over low heat. Add thinly sliced garlic and cook until golden brown and crispy. Remove and drain on paper towels.

Prepare Crispy Garlic

Plate the gnocchi and mushroom mixture. Top with crispy garlic and freshly chopped parsley for garnish.

Serve

Porcini mushrooms

Tame mushrooms (e.g., cremini or button mushrooms)

Cow Girl Creamery ricotta cheese

All-purpose flour

Olive oil

Garlic cloves

White wine

Onion

Olive oil cured tomatoes

Salt

Black pepper

Fresh parsley (for garnish)

Porcini Mushroom and Ricotta Gnocchi

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Life’s Simple Pleasures

Make Porcini Mushroom And Ricotta Gnocchi Recipe in just 45m. Caramelized Wild and Tame Mushrooms, Wine Stewed Onions, Olive Oil Cured Tomatoes, and Crispy Garlic. Chef’s Notes: With September comes a cooler feeling in the evening air and the beginning of a fruitful mushroom season in Northern California. From the Mendocino coast come the brilliant and prized Porcini mushroom that we pair with some of its more tame cousins and tender pillows of Cow Girl Creamery ricotta “gnocchi” or gnudi, as they are sometimes called. With the unctuous sweetness of cured tomatoes, from Heidi Watanabe, and crispy garlic playing foil to the earthy richness of the mushrooms, we truly can kick off mushroom season in style.

Porcini Mushroom And Ricotta Gnocchi Recipe

Ingredients

Main Ingredients

Method

Preparation and Cooking Instructions