Oyster Mushroom-Ricotta Gnocchi
- Prep Time 0:25
- Cook Time 0:10
- 10 Comments
The second round of my BTTR oyster mushrooms just grew in, which is very timely, as I have been dreaming about mushroom cream sauce lately (probably inspired by Michael). Light, fluffy ricotta gnocchi seemed like just the thing to serve as the sauce’s base.
- 1/4 lb fresh oyster mushrooms, sliced, divided $3
- 2/3 cup ricotta $4 for 15 oz.
- 1/8 cup grated Parmesan cheese, plus more for garnish $3 for 4 oz.
- 1 1/4 cups flour, plus more as needed Pantry
- 1 egg yolk $1.50 for 12 eggs
- salt and pepper Pantry
- extra virgin olive oil Pantry
- 2 cloves garlic, minced Pantry
- 1/4 cup half-and-half $1 for a pint
Total Cost of Ingredients $12.50
In a food processor, combine 1/2 of the mushrooms, ricotta, Parmesan, flour, egg yolk and a pinch of salt. Pulse to form a sticky dough, adding a bit more flour if necessary. Turn out onto a lightly floured surface. Form dough into several long snakes, about 3/4” thick. Using a very sharp knife, cut into 1” “pillows.” Set aside on a clean plate.
Bring a large pot of salted water to a light boil over high heat. Add gnocchi, working in batches if necessary, and cook for 4-5 minutes, or until gnocchi float to the surface of the pot. Drain.
While gnocchi cook, heat 3 tbsp olive oil in a small frying pan over medium heat. Add remaining sliced mushrooms, garlic, salt and pepper to taste and cook, stirring frequently, just until garlic is very fragrant, 2-3 minutes. Add cooked gnocchi and and stir well to coat the gnocchi in the oil.
Add the half-and half and stir gently. A light cream sauce will begin to form.
Serve immediately, topped with more Parmesan, salt and pepper.