recipe | 10.6.2024

Seared Ricotta Gnocchi with Wild Mushrooms and Truffle Butter

Serving Size

4-6

Cook Time

3-4 hours

Difficulty

Medium

Measurement

Imperial US

This Seared Ricotta Gnocchi with Wild Mushrooms and Truffle Butter is a decadent dish that’s perfect for special occasions or any time you want to elevate your dining experience. The ricotta cheese adds a creamy texture to the gnocchi, making it light and fluffy, while the truffle butter and wild mushrooms bring deep, earthy flavors to the dish. The combination of roasted mushrooms and rich, aromatic truffle butter enhances the umami qualities of the gnocchi, making each bite flavorful and satisfying. This dish pairs wonderfully with a glass of Priest Ranch Sauvignon Blanc, which cuts through the richness with its crisp acidity, or the Priest Ranch Cabernet Sauvignon, whose bold structure complements the earthy elements of the mushrooms and truffle.

Ingredients

  • 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

Instructions

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.

Serve this gnocchi as a main course or as an impressive appetizer for your next dinner party. It’s also a great option for fall or winter gatherings when you crave something comforting yet sophisticated. The process of making fresh gnocchi may seem daunting, but the effort is well worth it for the pillowy texture and homemade taste. Plus, the gnocchi can be prepared in advance, making it convenient for entertaining. Paired with the right Priest Ranch wine, this recipe is sure to impress your guests and become a new favorite in your culinary repertoire.

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