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

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Ricotta Gnocchi with Mushrooms and MarjoramCraig Cutler

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