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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
by Julie Stillman, 1996, Turner Publishing, Inc.
 
“Kelsie
Kerr, a cook at the Zuni Café 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 cêpes,
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 cêpes.)
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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