| Level: | Intermediate |
| Total: | 1 hr |
| Active: | 1 hr |
| Yield: | 4 servings |
Ingredients
- 15 ounces ricotta
- 1 1/2 cups grated Parmesan
- 3 egg yolks
- Kosher salt and freshly ground black pepper
- 1 cup all-purpose flour, plus more for dusting
- Extra-virgin olive oil
- 8 ounces maitake mushrooms, cut into quarters and then sixths
- 8 ounces oyster mushrooms, cut into quarters and then sixths
- 1/2 shallot, minced
- 1 clove garlic, minced
- 2 sprigs thyme
- 1 1/2 cups heavy cream
- 1/2 bunch chives, thinly sliced
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment, add the ricotta, Parmesan, egg yolks and 1/4 teaspoon salt. Mix on low speed, scrape down the sides and mix again. Add the 1 cup of flour in three additions on low speed. Do not overmix.
- Dust a clean work surface with flour. Dust a sheet tray with flour. Turn out the dough onto the floured work surface and dust your hands with some flour. Roll the dough into long cylinders, about 18 inches in length. With a bench scraper, cut the dough into 1-inch pieces and place onto the sheet tray dusted with flour. Sprinkle the gnocchi with more flour to avoid sticking.
- Heat a large saute pan with some olive oil over medium-high heat. Add the maitakes and cook until browned, 4 to 5 minutes. Add the oyster mushrooms and cook until browned, another 4 to 5 minutes. Add the shallots, garlic and thyme sprigs and cook for a few minutes until fragrant and softened. Season to taste with salt and pepper. Add the heavy cream and reduce the heat to medium. Cook until thickened and reduced by a little more than half, 2 to 4 minutes.
- Set up a pot of boiling water and season liberally with kosher salt. Drop the gnocchi into the water. Once they float to the top, they are done, 2 to 3 minutes. Remove the gnocchi and add them directly into the mushroom cream sauce and toss to combine over a low simmer. If the sauce has gotten too thick, thin it out with a little bit of pasta water. Garnish with the chives.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 956 |
| Total Fat | 70 g |
| Saturated Fat | 40 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 42 g |
| Cholesterol | 324 mg |
| Sodium | 986 mg |
Reviews
This was my first time making gnocchi and it came out awesomely perfect! Light and fluffy and so delicious. I did add some bacon to mine (I had some left over from the brussels sprouts). If there was a way to rate it higher than 5 stars I would.
Very tasty and easy to make. I made the gnocchi ahead of time and kept them in the refrigerator until I was ready to make the dish.
I’ve never made gnocchi before but after watching this episode, I had to try. It was so easy and the gnocchi’s were so soft and delicious.
I made this with 16oz of cremini mushrooms and it was delicious. Cannot wait to try it with the mushrooms listed in the recipe!
My grocery store does not carry any of the mushrooms that are mentioned here. Can other mushrooms be used in place of these?
These gnocchi were so light and fluffy best I’ve made! I added some smooth grey poupon and some Boursin cheese and also frozen spinach to the sauce. My husband couldn’t eat it fast enough will definitely be making it again very soon.