Cousin Bebe’s Ricotta Gnocchi-
I have this Cousin Bebe, who is an amazing mother, wife, and friend. She also cooks like a dream and is into hunting for the very best ingredients. You can already tell that we are sympatico in the ingredients department. Although – I must admit that she would walk farther for good baking chocolate than I would! Mostly, I love her because she makes me laugh on a regular basis – for that alone I would be ever grateful!
During one of our marathon conversations recently, she shared a dish with me that she loves with ricotta gnocchi and mushrooms that really sparked my interest. She said that a chef- friend of hers turned her on to it, and she was passing the idea on to me. I loved the idea immediately and ran with it! I tweaked it a little adding my own twist here and there, and my version of RICOTTA GNOCCHI WITH WILD MUSHROOMS was born. Bebe will find many changes to the original recipe. I hope she enjoys the new “take” on this dish!
About 5 star dishes at our house: I have a tough crowd in my kitchen with not only me critiquing dishes, but also my family. My husband, who has been gained a more discerning palate over time, has ranked this dish among his “5 star” picks! He just loves it. It was kind of surprising, as he is not a big gnocchi fan – but these gnocchi changed all that. He simply loves this!
Some thoughts on this dish: It can be vegetarian although chicken broth is called for in my recipe. Change to vegetable broth if you like. I prefer the chicken – but no harm – no foul. One suggestion is that I like the gnocchi ingredients to be room temperature before making them. Also – and the Italians from birth in the crowd can appreciate this distinction – often gnocchi are fashioned ,after cutting, into “cavatelli- like” shapes by using the two finger method. In this case, I stop after cutting, leaving them in the little pillow shapes. I just like them that way in this dish – a better visual – and I think they remain light, not acquiring more flour. I find than Ricotta Gnocchi are a little lighter than potato, and weighting them down with more flour does them an injustice, I think. Believe me on this one – you can’t mess these up!
About the mushrooms: It is no surprise that I elected to use Wild Mushrooms for the sauce, as I run with any opportunity to use them. It is a love affair with me and these wild ones as many of you know having followed my recipes. I roast them first to give them a deeper flavor and added a surprise ingredient – a little Balsamic Vinegar before roasting which is subtly detectable in the finished sauce and offers another level of flavor that is only achieved by the caramelization. This addition makes the difference between just a mushroom sauce and one that immediately piques interest when it hits the palate.
I think of this dish as in the Northern Italian style, especially with the use of butter and mascarpone as the cooks of the regions of Emilia-Romagna and Lombardia might suggest. In Lombardia, they would probably use the wonderful Porcini mushrooms, plentiful in the lake area.
This dish requires a little time in the making of the gnocchi. The sauce – on the other hand – comes together quickly.
The gnocchi may be made ahead and frozen by spreading them out on a sheet pan – freezing them in a single layer. Then you can transfer them, once frozen, to a ziploc bag until ready to cook. Do not defrost before cooking. Drop them into the boiling water straight from the freezer.
My enthusiasm for this dish runneth over!! These gnocchi simply rock! I can’t wait for you to try them!
Prep: 40 minutes
Cook: 3 minutes
2 Cups Flour + Flour for the board
2 Large Eggs
2 Cups Ricotta Cheese – Whole Milk please
You can start the old fashioned way by pouring the flour onto a board – making a well and placing the eggs and ricotta in the middle. Proceed by mixing the dough with clean hands.
It is much faster and easier to put the flour, eggs, and ricotta into your food processor and with a few turns, the dough comes together almost immediately! It will be sticky. Put some flour on your hands and place some flour on your board or surface. Take some of the dough out of the processor bowl with your floured hands – make a ball and roll into a 1/2-3/4 inch thick rope on your floured surface.
With a sharp knife, cut the rope into small 3/4 inch sections or “pillows”. (They will look like little pillow shapes)
Continue with all of the balls until you use all the dough. Sprinkle the gnocchi with flour. (I like the gnocchi for this dish to remain in pillow shape. Often we roll the pillows each more time through flour with two fingers to roll them or over the tines of a fork. If you prefer to do this you can.)
You can make the gnocchi ahead and freeze them which makes this a very easy dish to prepare for guests. To freeze: lay the gnocchi in a single layer on a sheet and put them into the freezer. When frozen, put the gnocchi in a ziploc bag, seal and place in freezer until ready to use them. Do NOT defrost them before using.
Drop the gnocchi into rapidly boiling water (straight from the freezer if frozen). I like to boil them in 1/3’s giving them a stir after dropping them in. Remove them to a serving dish when they rise to float at the top of the water – about 3-4 minutes. Very quick!
WILD MUSHROOM SAUCE
Prep: 20-25 minutes total
1 lb. Assorted cleaned wild mushrooms of your choosing (Regular button mushrooms can be used, but the wild ones offer a more earthy flavor to the dish.)
Olive oil to drizzle mushrooms for roasting
Balsamic Vinegar to drizzle mushrooms for roasting
Salt and Freshly ground black pepper
2 Tbsp. Olive Oil
2 Tbsp. Butter
2 Cloves Fresh Garlic – finely chopped
2 Tbsp. Fresh Rosemary Leaves
1 Tbsp. Porcini Powder - Optional (sometimes hard to find)
3/4 C. Dry White Wine or Dry Vermouth
3/4 C. Chicken Broth
1/3 Cup Mascarpone Cheese (optional)
Grated Asiago Cheese to serve
Spread the cleaned mushrooms on a baking sheet. Drizzle them with olive oil and then follow with a light drizzle of Balsamic Vinegar. Add salt and pepper. Bake in a 400 degree oven for about 10-15 minutes.
Remove from oven – slice or leave whole and set them aside along with any juices that flowed during roasting.
Put olive oil and butter in a large fry pan, melting the butter.
Add the mushrooms, juices, garlic, rosemary, porcini powder if using, wine, and broth to the pan. At medium high heat, rapidly bubble for 6-8 minutes or until the liquid is reduced down to 1/2 and slightly concentrated. The liquid will thicken slightly.
Turn off the heat. At this point, if you are using the mascarpone,which I recommend because the sauce becomes so velvety and rich – add it, stirring, and melting into the hot sauce. If you choose not to use the mascarpone – the sauce is still lovely though not as rich.
Pour the sauce and mushrooms over the cooked gnocchi. Garnish with a little Rosemary and serve with grated Asiago.
RICOTTA GNOCCHI WITH WILD MUSHROOM SAUCE is such a beautiful dish to serve.It is one of those dishes you dream about later. Yeah, it’s THAT good! Although the preparation is simple, the flavors are complex. I have to agree with my husband when he says “this is a 5 star dish!”
PARLA COME MANGI!
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Food Photos By Tommy Hanks Photography