Ricotta Gnocchi with Mushrooms and Marjoram

Ingredients

• •1 pound fresh ricotta cheese
• •½ cup all purpose flour
• •1 large egg
• •¼ cup grated Parmesan cheese
• •1 tablespoon butter
• •1 tablespoon extra-virgin olive oil
• •½ teaspoon salt
• •1 pinch ground black pepper
• •2 tablespoons extra-virgin olive oil
• •1 pound assorted wild mushrooms
• •4 whole green onions
• •¼ cup dry white wine
• •½ cup low-salt chicken broth
• •¼ cup grated Parmesan cheese
• •2 tablespoons butter
• •2 tablespoons fresh marjoram leaves

Cooking Instructions

1. 1.

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

   60 min

2. 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.

   30 min

3. 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.

   60 min

4. 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.

   7 min

5. 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.

   4 min

6. 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.

   5 min