Spinach-Ricotta Gnocchi with Porcini Mushrooms and Tomatoes

Heck, yes!  This is delicious!

Spinach-Ricota Gnocchi with Porcini Mushrooms and Tomatoes (modified by me)

I told you several days ago about my latest cookbook purchase from Goodwill…

We have had meals three times from this book.  Each time, terrific!

Tonight…

Basic Spinach-Ricotta Gnocchi

1 lb ricotta

1/2 c parmesan cheese

1 – 1 1/2 c all purpose flour  (I had to add much more than this.  Add until the dough comes together but is still slightly sticky…)

2 t salt

1/3 c finely chopped fresh or frozen chopped spinach mixed into 1 large beaten egg (I used frozen and maybe this is why I needed to add more flour…not sure.)

In a large bowl combine all the gnocchi ingredients except for 1/2 cup of the flour, and proceed to make the dough and roll out the gnocchi.

Divide the dough into equal pieces.  Flour your hands lightly.  Using both hands, roll out each piece of dough with a light back-and-forth motion into a roll about he thickness of your index finger.  Cut each roll into 1-inch pieces.

Hold a fork with its tines against a work board, the curved part of the fork facing away from you.  Starting from the curved outside bottom of the fork, press each piece of the dough with your index finger firmly upward along the length of the tines.  Let the gnocchi fall back onto the work surface.  Repeat with the remaining pieces of dough until all the gnocchi have been formed.  Place gnocchi on a lightly floured platter or cookie sheet.  They can be cooked immediately or they can be kept in the refrigerator, uncovered, for several hours or overnight.

Porcini Mushrooms and Tomatoes

4 fresh, ripe plum tomatoes (or 15 oz canned garden tomatoes…in my case since grocery tomatoes are the pits at this time of year)

1/4 c extra virgin olive oil

1 oz dried porcini mushrooms (I used dried shiitakes) soaked in 2 c lukewarm water for 20 minutes

2 garlic cloves, minced

1/2 c dry white wine

salt and pepper

1 T unsalted butter, optional (I used it)

1/2 c Parmesan cheese

Drain the mushrooms and reserve the soaking water.  Chop the mushrooms roughly.

Heat the oil in a large skillet over medium heat.  Add the garlic and cook, stirring, until it begins to color, less than one minute.  Add the mushrooms, and stir quickly for a minute or two.  Raise the heat to high and add the wine.  Cook until wine is almost reduced, about 2 minutes.  Add the tomatoes and 1/2 cup of the reserved mushroom soaking water.  Season with salt and pepper.  Cook, stirring, until the juices in the pan have thickened, 3 to 4 minutes.  Stir in the butter, if using, and turn off the heat under the skillet.

Meanwhile, bring a large pot of water to a boil.  Add 1 T of salt and the gnocchi.  Cook, uncovered, over high heat until gnocchi rise to the surface of the water, 1 to 2 minutes.  Remove gnocchi with a large slotted spoon, draining of the excess water against the side of the pot.  Place gnocchi in the skillet with the sauce, add Parmesan, and mix briefly over low heat.  Taste and adjust the seasoning, and serve with additional Parmesan, if needed.

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