Ricotta Gnocchi with Shiitake Mushrooms & Carmelized Shallots in a Cherry Tomato Brown Butter Sauce with Fresh Sage

Pairing Suggestion: 2020 Pinot Noir

Servings: 4-5

 

Ingredients for Homemade Gnocchi:

2 cups unbleached flour (plus extra for kneading and dusting)

15 oz whole milk ricotta cheese

1/2 cup finely grated parmesan cheese

2 large eggs

1/2 tsp kosher salt

Rest of Ingredients:

15 oz sliced shiitake mushrooms (about 3 small containers)

6 shallots

1-2 tsp honey

6 small or 3-4 big cloves of garlic

about 8 fresh sage leaves

6 Tbsp. of butter

2 cups cherry tomatoes cut in halves

a little olive oil

salt & pepper

 

INSTRUCTIONS:

1. Carmelize your shallots. Slice them up, but no need to finely chop. Toss them in a pan with a little olive oil and cook on low for

about 30 minutes. Then add a little squeeze of honey and continue

cooking on low until they are a nice golden color (about 10-15 mins).

 

2. While your shallots are caramelizing, make your gnocchi!

You can always use a store-bought pasta of any kind, but gnocchi is

an easy and fun pasta to make without any equipment needed.

 

In a large mixing bowl add your flour, then make a little well in the center.

Add your ricotta, parmesan, eggs, and salt and mix until

combined. Move to a floured surface and knead your dough until it

stops sticking to your fingers. You can add little amounts of flour at

a time if your dough seems too sticky.

 

Form the dough into a large ball and divide it into 4 equal sections.

Roll each section into a ½ thick rope and cut into 1-inch pieces using

a knife or a pizza cutter. Sprinkle your gnocchi with flour and let

them rest while you prepare the rest of the meal.

 

Fill a pot with water and get that on medium heat so the water can

start to boil by the time your gnocchi is ready to be cooked. After

you get a boil, add a pinch of salt.

 

3. Sauté your mushrooms! Drizzle some olive oil in a sauté pan

and toss in your mushrooms. Sprinkle in a big pinch of black pepper

and cook on medium heat until they start to crisp up and have a nice

golden-brown color. Add a pinch of salt and stir. Once your

mushrooms and shallots finish cooking, transfer them both to a

medium bowl.

 

4. For the sauce, add your butter to the same pan you used to cook

the mushrooms and toss in your cherry tomatoes. Sprinkle in some

salt & pepper and cook that down on low/medium. Heat until the

tomatoes are tender and the butter turns a golden brown.

 

5. While your butter sauce is simmering, scoop your gnocchi up with

a slotted spoon and place them in the boiling water. Cook until they

float to the surface. It only takes a couple minutes. Reserve ½ cup of

your pasta water and drain the rest. Toss your gnocchi in the sauce

with your shallots & mushrooms. Add that pasta water you saved

and stir well. Plate your gnocchi and add a touch more parmesan

and a sprinkle of your chopped sage.

 

6. Enjoy!!

Recipe by: Tesstotable

Photography: Bob Knill