Ricotta Gnocchi with Shiitake Mushrooms & Carmelized Shallots in a Cherry Tomato Brown Butter Sauce with Fresh Sage
Pairing Suggestion: 2020 Pinot Noir
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
15 oz sliced shiitake mushrooms (about 3 small containers)
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
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
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.
Recipe by: Tesstotable
Photography: Bob Knill