Ricotta Gnocchi with Mushrooms and Marjoram
4.5
(25)
Ingredients
Makes 6 servings
Gnocchi:
Sauce:
For gnocchi:
Step 1
Place ricotta in strainer set over medium bowl. Chill until ricotta has texture of wet clay, about 1 hour.
Step 2
Mix ricotta, 1/2 cup flour, egg, and next 5 ingredients in medium bowl, adding more flour by tablespoonfuls until dough is slightly sticky (do not add more than 4 tablespoonfuls). Cover and chill 30 minutes.
Step 3
Sprinkle rimmed baking sheet generously with flour. Transfer dough to lightly floured surface. Cut into 4 equal pieces. Using hands, roll 1 piece on floured surface into 3/4-inch-wide log. Cut log crosswise into 1-inch pieces. Place gnocchi on prepared baking sheet, spacing apart. Repeat with remaining dough. Cover gnocchi with plastic wrap and chill at least 1 hour and up to 1 day.
For sauce:
Step 4
Heat olive oil in large skillet over high heat. Add mushrooms; sauté until beginning to brown, about 4 minutes. Add chopped white and pale green parts of green onions. Sauté 1 minute. Add wine; stir until almost all liquid is absorbed, about 30 seconds. Add 1/2 cup chicken broth. Stir until sauce is slightly thickened, about 1 minute. DO AHEAD:Can be made 2 hours ahead.Let stand at room temperature.
Step 5
Working in 2 batches, add gnocchi to large pot of boiling salted water, stirring to prevent sticking. Boil until gnocchi rise to surface of water, then continue boiling until cooked through, 1 1/2 to 2 minutes longer. Using slotted spoon, transfer gnocchi to skillet with mushrooms. Add sliced dark green parts of green onions.
Step 6
Rewarm mushrooms with gnocchi and green onions over medium heat, adding more broth by 1/4 cupfuls if dry. Remove from heat. Add 1/4 cup cheese, butter, and marjoram; stir until cheese and butter melt. Season with salt and pepper. Transfer to plates and sprinkle with additional cheese.
How would you rate Ricotta Gnocchi with Mushrooms and Marjoram?
Leave a Review
Reviews (25)
Back to TopExcellent recipe. I followed this pretty closely, hardly added any flour, but didn't use the herbs (would have preferred sage if I had it on hand). I had to freeze the gnocchi after 1 night of refrigeration (just for 24 hours), with no diminishment of yumminess. The chicken broth is brilliant, just don't overdo it.
evonnelevy
Toronto
4/12/2016
Ok, I cheated and used store-bought gnocchi, allowing this recipe to be used for a quick weekday meal. The mushroom sauce was excellent. I substituted sage for marjoram given the comments of some previous reviewers, and omitted the butter to reduce fat. The result was lovely. Try serving this with a simple roasted chicken and steamed broccoli.
Cindyinthekitchen
Canada
12/17/2013
Actually disappointing, but gave it 3 forks because I could have done things better. Really don't like marjoram - tasted like perfume to me - would omit in future. Dough is very soft and difficult to work with, would try refrigerating longer or even freezing a little. Liked the mushroom mixture and flavor of the gnocchi. Very labor intensive and messy, but I'll probably try it again with modifications.
LauraInBoston
1/26/2013
Great gnocchi recipe, though I did add more flour (hard to quantify - maybe another quarter cup?). I ended up serving them with sauteed baby bella mushrooms and sage. Delicious!
marinamac
providence, ri
1/8/2013
This was a great quick dinner. My husband found the dish a little boring, but I thought it was great, very restauranty. I added a little cream to the sauce and used porcini salt (from the Spice House) to season after cooking. It probably would be a little more exciting with wild mushrooms.
Anonymous
Wilmette, Illinois
11/23/2011
Made this for family who are professional chefs. They were licking their plates! Very light and delicious. I followed recipe exactly as written. Will make again!
2ralphs
Philadelphia
2/4/2010
This was very light and easy to make. I did not like the appearance of the gnocchi after it was boiled so I fried it up in a little bit of butter to give it a crust. I changed up the sauce a little bit, so I am not rating it.
Anonymous
corbeil ontario
11/18/2009
Tastes very good, but I agree with earlier reviews that the dough is too soft. I I'll make this again, but with another ricotta gnocchi recipe from this site that worked better for me: //m.fonts4kids.com/recipes/food/views/Ricotta-Gnocchi-242001
Anonymous
western Massachusetts
9/20/2009
The Gnocchi were perfection! I did add a bit more flour and let them sit in the refrigerator for several hours before I cooked them. In fact in all the years I've been trying to make Gnocchi, this is the best receipe I've found so far.The sauce---not such a hit. My husband found it lacking and unflavorful. Will make the Gnocchi but with a different sauce.
Anonymous
Portland, OR
8/10/2009
Used homemade whole milk fresh ricotta prepared with lime juice instead of lemon. Followed the gnocchi recipe exactly, mixing by hand. (My Parmesan cheese was the shredded kind, not the powdered kind.) Followed the sauce recipe using Italian brown mushrooms and substituting fresh basil for the marjoram. This recipe definitely is a keeper!
wiredmomma
San Diego, CA
8/3/2009
I made the dough in my food processor. It came out very sticky, so instead of going through the trouble of rolling out the dough and forming the gnocchi, I simply spooned them into the boiling water (1/2 tsp each). They looked more like dumplings but they were heavenly. I also added asparagus to the mushrooms and a bit of sage.
volanges
Manhattan
8/2/2009
This is delicious!! I made the Gnocchi as directed with a variation on the sauce so I'm just reviewing the Gnocchi.
sissaphus
boston, ma
5/5/2009
我爱这道菜! !我用两个汤圆nd the sauce separately as well as together and all times, each element (and entire dish) was a hit. The ricotta gnocchi is decadent. It is helpful to freeze slightly first to help the gnocchi stick together when cooking. I have also tried the sauce as is (wonderful) and doctored it up with fresh sage and truffle oil (omitting the butter) at the end (added depth). Try the gnocchi with your own sauce and also try the sauce with your own recipe of potato gnocchi, which is also delicious!
prochwil
honolulu, HI
4/13/2009
I spent the afternoon with my two daughters making this recipe- we used store-bought lowfat ricotta, strained it and did end up having to use more flour than specified- but though the dough was fragile, did manage to make the lightest lovely gnocchi- they were not the most perfect looking but they rivaled the best in NYC - Sette Mezzo- Will definitely make them for company next time.
Anonymous
New York City
3/20/2009
这是很好的,比我不添加更多的面粉nstructed - if the dough is too sticky, add enough flour to the board when rolling out. These were very light and delicious.
mschmitt23
3/3/2009
See Related Recipes and Cooking Tips
-
23 Gnocchi Recipes for Pillowy Comfort Any Time
These pillowy dumplings can be as dressed up or dressed down as you want.
