Ricotta Gnocchi with a Red Wine and Mushroom Sauce
Ricotta Gnocchi with a Red Wine and Mushroom Sauce
Ingredients
- 2 containers 475 g ricotta cheese
- 1 cup (250 ml) grated Parmigiano-Reggiano cheese
- 6 eggs
- 2 teaspoons (10 ml) chopped fresh thyme
- 2 1/2 cups (625 ml) unbleached all-purpose flour
- 1 shallot, chopped
- 3 tablespoons (45 ml) butter
- 1 tablespoon (15 ml) all-purpose flour unbleached
- 1/2 cup (125 ml) red wine
- 4 cups (1 litre) chicken broth
- 1 tablespoon (15 ml) tomato paste
- 2 packages 20 g dried morels
- 1 package 20 g dried porcini or chanterelles
- 1 pinch ground nutmeg, or to taste
- 1/4 cup (60 ml) chopped parsley
- 1/2 cup (125 ml) Parmigiano-Reggiano shavings
- Salt and pepper
Instructions
- In a large bowl, combine the ricotta, Parmesan, eggs, and thyme. Add the flour and stir to combine. Season with salt and pepper.
- With a pastry bag fitted with a plain tip of about 1.5-cm (3/4-inch) in diameter, make 2.5-cm (1-inch) long gnocchi, cutting through with a knife. Drop them, one at a time, in a large pot of salted simmering water (see pictures). Cook a quarter of the dough at a time. When the pasta has risen to the surface, simmer for about 2 minutes or until tender. Drain and keep warm in a large oiled dish. Continue with the remaining dough. Set aside.
Ricotta Gnocchi with a Red Wine and Mushroom Sauce