Yields: About 5 dozen Gnocchi
Prep time: 25 min.
1 container (15 oz.) Ricotta cheese
4 leaves of basil chopped
about 1 T. olive or grapeseed oil
salt & pepper
1/2 cup grated parmesan cheese
About 3/4- 1 cup of flour
**fork or gnocchi press, additional flour for rolling, & semolina (optional)
4 T. butter
3-4 T. olive or grapeseed oil
2 cloves of garlic (minced or chopped)
1/4 onion or 1 large shallot
3 portobello mushrooms chopped
3 slices of prociutto ham, pancetta, or bacon (chopped)
salt & pepper
1/2 cup of white wine
***additional chopped or chiffonade basil for garnish
1) Begin by heating a pot of salted water on the stove. (Medium heat)
2) In a medium or small mixing bowl, simply stir together all of the ingredients for the gnocchi: ricotta cheese, egg, oil, salt & pepper, parmesan cheese, basil, and flour. You may need to adjust the flour, as the mixture should form a ball of dough that is just slightly tacky. Place this loosely covered with plastic wrap in the fridge for about 10-15min.
3) While the dough is resting for a few minutes in the fridge, begin heating the oil and butter in a saute pan. Add the garlic and onion- and allow to sweat for 1-2 minutes before adding in the mushrooms and ham or bacon. Allow to saute for 4-5 minutes, stirring occasionally. Season with salt & pepper, and add in the wine, turn down the heat to low, and allow to reduce a bit. You can always add more oil or butter at the end before adding in the cooked gnocchi.
4) On a clean and lightly floured surface, remove the gnocchi from the fridge, and divide into 4 equal parts. Roll out each section of dough into a rope/ dowel rod shape. Cut the pieces into about 1in. x 1/2in thick , and one at a time, roll them over a fork or gnocchi press to make the marks. Set aside on a sheet tray, (can be lightly dusted with semolina if you have it, or just on a non-stick surface), and repeat the process until the dough has been used up.
5) Carefully drop about 12-18 gnocchi at a time in your pot of simmering water. When they float to the top, they're done! (About 2-4min.), remove with a slotted spoon, and place in a bowl, or on a sheet tray until ready to add to the sauce. Repeat until the desired amount of gnocchi is cooked.
****You can also place uncooked gnocchi on a loosely covered sheet tray, freeze for about 1 hour, remove, and place in a freezer bag for future use! (Will be good in freezer for 2-4 weeks)
6) Add the cooked gnocchi to the sauce, cook for about 1-2 minutes, and serve immediately with some fresh chopped basil.