Ricotta Gnocchi with Mushrooms and Marjoram

Name: Ricotta Gnocchi with Mushrooms and Marjoram
Yield: Makes 6 servings
Ingredients: 1 pound (about 2 1/4 cups) fresh ricotta cheese; 1/2 cup to 3/4 cup all purpose flour; 1 large egg; 1/4 cup grated Parmesan cheese; 1 tablespoon butter, melted; 1 tablespoon extra-virgin olive oil; 1/2 teaspoon salt; Pinch of ground black pepper; 2 tablespoons extra-virgin olive oil; 1 pound assorted wild mushrooms, cut into 1/2- to 3/4-inch pieces; 4 green onions; white and pale green parts finely chopped, dark green parts thinly sliced; 1/4 cup dry white wine; 1/2 cup (or more) low-salt chicken broth; 1/4 cup grated Parmesan cheese plus additional for sprinkling; 2 tablespoons butter; 2 tablespoons fresh marjoram leaves

Many wild-mushroom combinations work; buy three to four varieties. Chanterelle, oyster, maitake (hen-of-the-woods), brown beech, stemmed shiitake, and black trumpet mushrooms would all be delicious.

By Andrew Carmellini

December 3, 2008

Image may contain Plant Dish Food and Meal

Ricotta Gnocchi with Mushrooms and MarjoramCraig Cutler

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