Fresh Wild Mushrooms Growing on Tree
Fresh Wild Mushrooms Growing on Tree
Photographic Print

Buy at




WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Side Dish Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of ingenuity, and faith."


Ricotta Gnocchi with
Roasted Wild Mushrooms



Italian foods and gift baskets at

"We don't care to eat toadstools that think they are truffles."
~ Mark Twain

Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Recipe Index

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!


[Flag Campaign icon]





Art Print

Buy at







Introducing Magazines: Over 1,000 print and digit titles! 

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Buon Appetito
Buon Appetito
Art Print

Pullen, Grace
Buy at




Ricotta Gnocchi with
Roasted Wild Mushrooms
Catherine Brandel

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


“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

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]

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


Index - Side Dish Recipe Archives
Index - Vegetable Recipe Archives
Daily Recipe Index
Recipe Archives Index

WB01419_1.gif (2752 bytes)

wb01507_.gif (1247 bytes) Home wb01507_.gif (1247 bytes) Sitemap wb01507_.gif (1247 bytes) Recipe of the Day wb01507_.gif (1247 bytes) Art Gallery wb01507_.gif (1247 bytes) Cafe wb01507_.gif (1247 bytes) Articles wb01507_.gif (1247 bytes) Cookbooks
wb01507_.gif (1247 bytes) Cajun Country wb01507_.gif (1247 bytes) Features wb01507_.gif (1247 bytes) Chefs wb01507_.gif (1247 bytes) Food Quotes wb01507_.gif (1247 bytes) Gift Gallery wb01507_.gif (1247 bytes) Favorites wb01507_.gif (1247 bytes) Basics
wb01507_.gif (1247 bytes) Recipe Archives  wb01507_.gif (1247 bytes) Links  wb01507_.gif (1247 bytes) Guestbook   wb01507_.gif (1247 bytes) What's New

88 x 31 Join today in blue

Webmaster Michele W. Gerhard
Copyright © 1999-2008 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: September 12, 2008.