Ricotta Gnocchi with Mushrooms and Marjoram

Ingredients for Ricotta Gnocchi with Mushrooms and Marjoram

• 450g (about 250g ) fresh ricotta cheese

• 60g to 90g plain flour

• 1 बड़ा अंडा

• 30g grated Parmesan cheese

• 1 tablespoon butter, melted

• 1 बड़ा चम्मच अतिरिक्त-कुंवारी जैतून का तेल

• 1/2 चम्मच नमक

• Pinch of ground black pepper

• 2 बड़े चम्मच अतिरिक्त कुंवारी जैतून का तेल

• 450g assorted wild mushrooms, cut into 1/2- to 3/4-inch pieces

• 4 हरे प्याज़

• white and pale green parts finely chopped, dark green parts thinly sliced

• 60 मिलीलीटर सूखी सफेद वाइन

• 120ml (or more) low-salt chicken broth

• 60ml grated Parmesan cheese plus additional for sprinkling

• 2 बड़े चम्मच मक्खन

• 2 tablespoons fresh marjoram leaves

How to make Ricotta Gnocchi with Mushrooms and Marjoram

Place ricotta in strainer set over medium bowl. Chill until ricotta has texture of wet clay, about 1 hour.

Mix ricotta, 60g flour, egg, and next 5 ingredients in medium bowl, adding more flour by tablespoonfuls until dough is slightly sticky (do not add more than 60ml fuls). Cover and chill 30 minutes.

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.

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 spring onions. Sauté 1 minute. Add wine; stir until almost all liquid is absorbed, about 30 seconds. Add 120ml chicken broth. Stir until sauce is slightly thickened, about 1 minute. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

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 spring onions.

Rewarm mushrooms with gnocchi and spring onions over medium heat, adding more broth by 60ml fuls if dry. Remove from heat. Add 60g cheese, butter, and marjoram; stir until cheese and butter melt. Season with salt and pepper. Transfer to plates and sprinkle with additional cheese.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.