Recipe

Hosted By
DnD

		Ricotta Spinach Gnocchi baked in a Creamy Porcini Mushroom Sauce
		Serving Size - 6
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

GNOCCHI:

1 1/2 lb Yukon Gold Potatoes

1 Egg

Flour - up to 1 lb

1 1/4 cups Ricotta (place in cheese cloth over night in fridge to remove all water)

4 ounces Baby Spinach Leaves

Pinch of Salt, White Pepper and Ground Nutmeg

SAUCE:

1 ounce Dried Porcini Mushrooms

1/2 cup Olive Oil

3 Garlic Clove, smashed

1/2 cup freshly grated Parmigiano

1 small Shallot, minced

1 tablespoon fresh Thyme leaves

1/2 cup dry white wine

2 cups Heavy Whipping Cream

Salt and Pepper

GNOCCHI: - Boil the potatoes and allow to cool until comfortable to touch, but still warm. Peel, and pass through a ricer or grater. Place the porcini in a small bowl. Cover with the hot water. Let sit 30 minutes. Heat 1/4 cup of the olive oil in a large saute pan over medium-high heat. Add the garlic and cook 1 minute. Add the spinach and cook until tender, about 5 minutes. Transfer to a colander. Let cool. Squeeze the spinach between your hands to eliminate any excess liquid. Transfer to the bowl of a food processor and puree. Place Gnocchi in a large bowl, add Spinach and Ricotta, salt, white pepper and nutmeg to incorporate and mix well. Roll out dough onto a floured surface, add . Add flour and work until a dough has formed (all the flour may not be necessary). Cut 1/4 of dough and roll into a 1" wide log then cut into 1/2" pieces. Next run each piece against back side of a cheese grater. Heat 1/4 cup of olive oil in a large saute pan over medium-high heat. Add the shallot and cook until soft, 2 to 3 minutes. Remove the porcini from the water with your hands. Transfer to a colander to drain and discard the soaking liquid. Squeeze the porcini to eliminate any excess liquid. Chop and add to the saute pan. Add the thyme and remaining 1/4 teaspoon of pepper; cook 5 minutes. Add the wine and cook until the liquid is nearly evaporated, about 3 minutes. Add the cream and 1/4 teaspoon of the salt; cook until the cream is reduced by a quarter, about 5 minutes. Bring 5 quarts of water and the remaining 5 teaspoons of salt to a boil in a large stockpot over high heat. Add the gnocchi and cook until they rise to the top, about 5 minutes. Transfer to a colander to drain. Add to the pan with the mushroom sauce and toss to coat evenly. Transfer to a gratin or baking dish. Sprinkle with the remaining 1/2 cup of parmigiano and place under the broiler. Cook until browned, about 5 minutes.