Ricotta Gnocchi with Shiitake Mushrooms in Brown Butter and Sage Sauce

 
Ricotta Gnocchi with Shiitake Mushrooms in Brown Butter and Sage Sauce

If you love gnocchi and haven’t tried making them, you’re missing out! Fresh gnocchi taste SO much better than prepackaged ones, plus it’s pretty impressive to say that you whipped up the gnocchi by hand at the dinner table 😉

I prefer Ricotta gnocchi to the potato ones for 2 reasons: one, I’ve made both and the ricotta ones are easier to work with and turn out fluffier for me every time. And two, you only need 3/4 cup flour for about 6 servings, which is WAY less carbs than the starchy potato gnocchi.

Ricotta Gnocchi with Shiitake Mushrooms in a Brown Butter and Sage Sauce

Ricotta gnocchi turn out fluffy every time and are lower in carbs than potato gnocchi

I usually make a big batch and freeze half of them to use for a quick, satisfying weeknight dinner. Just throw the frozen gnocchi straight into a pot of boiling water, cook until they float up and they’re done! They’re delicious with a little butter, salt and pepper, a light tomato sauce or some pesto and parmesan.

But, they are INCREDIBLE with this brown butter and sage sauce with Shiitakes! Quite a decadent sauce and perfect for any special occasion.

Ricotta Gnocchi with Shiitake Mushrooms in a Brown Butter and Sage Sauce

Brown butter and sage sauce, perfect with ricotta gnocchi!

If you are looking to make an unforgettable and impressive dinner, try this Ricotta gnocchi with Shiitake mushrooms in brown butter and sage sauce paired with pepper-crusted Filet Mignon… you’re guests will think you’re a chef!

Ricotta Gnocchi with Shiitake Mushrooms in a Brown Butter and Sage Sauce and Pepper Crusted Filet Mignon

Blue Galley’s Ricotta Gnocchi with Shiitake Mushrooms in Brown Butter and Sage Sauce served with Pepper Crusted Filet Mignon was tried and tested by Food52 and chosen as a community pick in the “Your best holiday main” contest! CHECK IT OUT HERE

Pepper Crusted Filet Mignon with Ricotta Gnocchi and Shiitake Mushrooms in Brown Butter and Sage Sauce

Serve the ricotta gnocchi with Shiitake mushrooms in brown butter and sage sauce with pepper-crusted Filet Mignon for an unforgettable and decadent meal

Don’t let the long recipe intimidate you… after making these gnocchi a couple of times you won’t even need to follow instructions. And you’ll have fresh, homemade gnocchi in your freezer that you can cook up in 3 minutes any day of the week.

Fair Cooking!

Scroll down for detailed instructions with photos
Ricotta Gnocchi with Shiitake Mushrooms in a Brown Butter and Sage Sauce

Ricotta Gnocchi with Shiitake Mushrooms in a Brown Butter and Sage Sauce

Ingredients

    For the Gnocchi
  • 1 cup good quality Ricotta Cheese
  • 1/2 cup flour, plus 2 or more tbs for dusting
  • 3 egg yolks
  • 12 tbs unsalted butter
  • 1 & 1/3 cups freshly grated Parmesan cheese
  • 8 to 10 ounces Shiitake mushrooms
  • 1 & 1/2 tablespoons minced parsley
  • 1/4 tsp freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 garlic cloves, peeled and crushed
  • Kosher salt (or Maldon) to taste
    For the Filet Mignon (if making)
  • 2 filet mignons, about 6 ounces each and at least an inch thick
  • 2 tablespoons olive oil
  • 2 garlic cloves
  • kosher salt
  • Coarsely ground fresh black pepper

Instructions

  • 1) Grate the Parmesan, chop the parsley, place both in a bowl together, and set aside. Scoop the cup of ricotta into a medium bowl and use a large fork to smooth out any lumps. Sprinkle the flour on top, and with the fork mix together until the mixture is lumpy. Add the 3 egg yolks and gently incorporate into the flour-ricotta mixture. Sprinkle the black pepper over it, add the Parmesan and parsley, and stir everything together until a dough comes together.
  • 2) Turn out the dough onto a lightly floured surface and knead for a minute or two until it easily comes together into a ball. If the dough is too sticky, add a bit more flour, but try to add as little as possible. The dough should be slightly sticky, which helps make the gnocchi extra fluffy. Place the ball of dough into a bowl (you can use the same one you mixed it in) and let it sit in the fridge for at least 45 minutes to an hour. Note: Dough can be made the day before and allowed to sit in fridge overnight.
  • 3) Remove gnocchi from the fridge, flatten ball slightly and cut the dough into 4 even portions. Lightly flour a large tray or baking sheet that can hold gnocchi in a single layer and set aside. On a lightly floured cuttable surface, roll each portion into a long “rope”. I usually cut the rope in half and continue to roll each half further until about 1/2 an inch thick. So 4 portions, should render 8 equal length and width ropes. Use a cutter or pastry scraper to cut each rope (just line them up and cut together) into about 1 inch long pieces. Move the gnocchi to the prepared tray and place in fridge while you make the sauce.
  • 4) Set a large pot of salted water on high heat and bring to a boil, and remove the filets so they can come to room temperature. Preheat oven to 350° F. Place a small saucepan over medium heat and add the butter. Cook the butter until it turns a golden brown and oozes a nutty aroma. It will bubble vigorously at first and then settle and become one of the greatest things on earth: brown butter! While it cooks, use a spoon to skim white foam off the top and edges. You don’t have to get all of it, but as much as you can. Once the butter is slightly brown (about 4 minutes after it melts) add the sage leaves and cook another 2 minutes. Lower heat if necessary to not burn the butter. Remove from heat and set aside.
  • 5) Wipe the shiitake mushrooms with a wet paper towel, remove any large stems, and slice into strips 1/4-inch thick. In a large skillet, heat the olive oil on medium heat with the crushed garlic cloves. Remove garlic when after it turns golden and discard. Add the mushrooms and cook on medium-high heat to crisp slightly, stirring often. Lower heat after 3 minutes to low.
  • 6) Meanwhile, add the gnocchi to the boiling water in 2 batches, so as not to overcrowd. Cook a few minutes, until all the gnocchi have floated up to the surface.
  • 7) Add the brown butter and sage to the mushrooms and stir to combine. Using a slotted spoon, transfer the cooked gnocchi directly to the sauce. Stir gnocchi with the butter and mushrooms very gently until coated with sauce. Taste and season with salt (Maldon or another flakey sea salt if possible) and freshly ground black pepper to taste.
  • If making Filet Mignon steaks:
  • Heat another skillet (preferably cast iron) over medium-high heat with 2 tablespoons of oil and two crushed garlic cloves. Remove and discard garlic once golden. Sprinkle the filets generously with kosher salt (1 to 2 teaspoons per steak) and coarsely ground black pepper. The pepper should cover the steaks completely, sides as well. Sear the steaks about 2 minutes per side, until a golden crust forms. The steaks should sizzle! Finish the filets in the oven until desired doneness. Personally, I like medium-rare, so I cook them until the center registers 140° F. Let them sit for 5 minutes before serving. Place each steak on a plate, spoon on the gnocchi, and sprinkle with some freshly grated Parmesan cheese.
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    Instructions with Photos

    Just click on a picture to see the slideshow!
    Ricotta Gnocchi with Shiitake Mushrooms in Brown Butter and Sage Sauce

    Taste and season with salt (Maldon or another flakey sea salt if possible) and freshly ground black pepper to taste

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