BrokeAss Gourmet

BrokeAss Gourmet

Oyster Mushroom-Ricotta Gnocchi

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.

  • ingredients
  • 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

Directions

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.

Serves 2-3.

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What They're Saying

dan meyer, on Nov 22, 06:30 PM, wrote:

how many growings do you get with the bttr windowsill mushroom garden?? I’ve been thinking about getting one, but is it a one time use product??
dan

Lisa, on Nov 28, 07:06 PM, wrote:

Hey Dan,

Our Easy-to-Grow Mushroom Garden yields at least two crops and up to four depending on conditions. You can expect up to 1lb of oyster mushrooms in each yield! Let me know if you have any other questions; I’d be happy to answer them for you!

-Lisa
Back to the Roots
Marketing Associate

Michelle, on Nov 30, 07:56 AM, wrote:

I’m not sure why but gnocchi, while it’s one of my favorites, always seemed like something that would be difficult to prepare fresh. You have inspired me. I’m going ditch the packaged stuff and make the next batch from scratch. Thanks!

Brian, on Dec 2, 10:03 AM, wrote:

Who knew that gnocchi was so easy to make?! I can’t believe that I made pasta from scratch last night! It was so much easier than I thought it would be and it was delicious. I’m definitely putting the gnocchi into my rotation. I think that everyone else in town decided to make your recipe at the same time though because both the Ferry Building and Whole Foods were out of Oyster Mushrooms! I couldn’t believe it. I made mine with portabello and crimini and it was still delicious.

Garrett deRosset, on Dec 4, 02:53 PM, wrote:

sigh So yeah, it looks like everyone was having a grand time with your recipe. Well let me warn all the other people that are thinking about doing this recipe without a food processor that it may pay to buy the prepackaged stuff. My blender did not do the job. I’m sure it would have been delicious. I was totally in denial when I still pulled the goopy mess out of my blender and proceeded to roll it in flour.