• 2 c Ricotta Cheese, strained
• ½ c Parmesan Cheese, grated
• 1 ½ T Extra Virgin Olive Oil
• 2 large eggs
• 1 ¼ c All-purpose Flour
• 2 c Assorted Mushrooms, roasted
• ¼ c Truffle Butter
• Kosher Salt & Ground Black Pepper to taste
• Minced chives, as needed for garnish

For the Gnocchi

• Bring a large pot of salted water to a boil.
• In a large mixing bowl, combine both cheeses, olive oil, and eggs and season generously with salt and pepper.
• Combine with a whisk, then add the flour in 3 batches, stirring with a rubber spatula until the dough just comes together.
• Turn out onto a floured surface and divide into 4 pieces. Roll each piece into a dowel shape about 5/8” in diameter, then cut into 5/8” long pieces.
• Transfer to a sheet tray dusted with some flour while you finish rolling all the dough.
• Once the gnocchi are all rolled and cut, cook in the boiling water for about 2 minutes, or until it floats to the top.
• Reserve 1 cup of the cooking liquid then drain the gnocchi and shock in ice water to stop the cooking.
• Drain completely then toss with olive oil and lay on a flat tray. Allow the gnocchi to dry on a flat tray in the refrigerator for 2 hours.
• This can be done up to 3 days in advance, just store the gnocchi in a covered container in the refrigerator until ready to use.

To Finish

• Set a large, preferably non-stick pan over medium heat.
• Add a drizzle of olive oil and the gnocchi and sauté until golden brown. Add the mushrooms and continue to cook until heated through.
• Add truffle butter and ½ cup of the reserved pasta cooking liquid and bring to a simmer, continuing to swirl the pan to emulsify the sauce.
• Cook until the gnocchi are coated in a velvety, buttery sauce.
• Remove from heat, season with salt and pepper, and toss with fresh minced chives.
• Plate and serve immediately, with more grated parmesan cheese on the side.