Mushroom Gnocchi With Sauteed Spinach & Mushroom Topping Tarifi

Malzemeler

• Gnocchi:, 1 Pound Ricotta, 1 Cup of Flour (Plus Extra For Shaping)), 1 Extra Large Egg, 1/3 Cup Grated Parmesan Cheese, 1 Ounce Powdered Dried Porcini Mushrooms (See Above), 1 Teaspoon Salt. Topping: 6 Ounces Portobello Mushrooms, 6 Ounces Cremini Mushrooms, 5 to 6 Cups Baby Spinach Leaves, 2 Tablespoons Olive Oil, 2 Tablespoons Butter Plus Additional 2 Tablespoons Butter, To Be Used At End, Salt & Pepper. To Serve: Shaved Pecorino Cheese

Hazırlanışı

1. In a bowl, place the ricotta, grated cheese, powdered porcini, egg, and salt. Add 3/4 cup of the flour and mix briefly. Add only as much more flour as you need to create a workable dough. (Be careful not to overwork the dough.) Divide the dough into fist size pieces, and roll into long logs as thick as your thumb on a lightly floured surface. Cut into 1 1/2 inch crosswise slices and gently place on a lightly floured baking sheet. Continue with the rest of the dough in this manner. If not using immediately, place in the refrigerator. slice the mushrooms, then cut into pieces no larger than 2 inches. Once cooked, you do not want the mushroom piecers to be larger than the gnocchi. Heat the oil and butter in a frying pan and cook the mushrooms until tender and brown, then remove from the heat. When you place the gnocchi into the boiling water, reheat the the mushrooms and add the additional 2 tablespoons of butter and the spinach. Stir just until the spinach has wilted, and season the vegetables with salt and pepper. drop into lightly salted water and remove as soon as they float to the top, after 1 or 2 minutes. Place in a warmed bowl, top with your mushroom sauce, and gently mix. Serve in individual bowls with shaved pecorino cheese on top.

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