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Ricotta Gnocchi with
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Ricotta Gnocchi with
Roasted Wild Mushrooms
Catherine Brandel

Great Women Chefs:
Marvelous Meals & Innovative Recipes
from the Stars of American Cuisine
icon
by Julie Stillman, 1996, Turner Publishing, Inc.

 Alibris

“Kelsie Kerr, a cook at the Zuni Cafť in San Francisco, taught me how to
make these ethereally light and delicate gnocchi. Roasting enhances the
flavor of a less-than-exceptional mushroom and captures every bit of the
perfume of the just-collected prize.”

Serves 6 – 8

Mushrooms
1 1/2 pounds wild mushrooms, such as cÍpes,
morels, or chanterelles
Salt and freshly ground black pepper
2 tablespoons olive oil
1/2 cup white wine
2 sprigs fresh thyme (or herbs of your choice)
2-4 tablespoons juice from roasted chicken or game
bird (optional) [or substitute chicken broth or stock]

Gnocchi
1/2 pound ricotta cheese, drained
2 large eggs
Scant pinch freshly ground nutmeg
1 – 2 ounces grated Parmesan cheese
Salt & freshly ground black pepper
1 tablespoon melted unsalted butter
1 – 3 tablespoons all-purpose flour

To make mushrooms:  Preheat oven to 375 degrees F.
If mushrooms are dry and gritty, brush or wipe them clean. If they are
very wet, hard to brush, or gritty, fill a deep bowl with water, plunge
the mushrooms into the water and agitate them with your hands. Lift
the mushrooms out of the water and drain. Repeat the process with
clean water until the mushrooms are clean. (You should never have
to do this with cÍpes.)
Cut mushrooms into half-inch wedges or chunks. Place in a baking pan, season with salt and pepper to taste, sprinkle with olive oil, wine, thyme sprigs or other herbs, and bird juices, if using. Cover and roast 30 – 40 minutes.
When a good deal of juice has rendered, pour the juice into a small sauce-
pan and cook over medium heat until reduced by one-third. Set aside.
Increase the heat to 425 degrees F. Uncover and brown the mushrooms slightly. Pour a little of the reduced and well-seasoned mushroom juice
over the cooked mushrooms and set aside.
To make gnocchi:
  In a medium-sized bowl, stir ricotta with a wooden
spoon until the cheese reaches a uniform consistency. Add eggs, nutmeg,
Parmesan, salt and pepper to taste, and stir vigorously. Add butter, then
flour in two batches. Stir in gently – gnocchi will toughen if stirred too
much. (The dough will keep, refrigerated, for 2 – 3 days.)
On a floured work surface, roll dough into a cylinder shape. Cut into approximately 32 pieces and roll each piece into an oval dumpling
shape with thumb.
To form and store the formed gnocchi for up to a couple of hours
before serving, you can lay them out on sheet pans covered with
floured parchment paper. Group a serving amount together.
When ready to poach, cut off a section of the paper that has the number
of gnocchi you want to serve, hold it over the pot of simmering water
and scoot them into the water.
To serve:
  In a large pot of just-boiling salted water, simmer gnocchi
gently until set in the center, not runny, about 3 – 4 minutes depending
on the size. Remove the gnocchi from the water with a slotted spoon
and gently place in shallow soup plates. Spoon roasted mushrooms
into soup plates and drizzle with the reduced mushroom juices.


Featured Archive Recipe:
Ricotta Gnocchi with Contessa Sauce

 

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