Ricotta Gnocchi with Mushrooms and Marjoram

Ingredients for Ricotta Gnocchi with Mushrooms and Marjoram

• 450g (about 250g ) fresh ricotta cheese

• 60g to 90g plain flour

• 1 großes Ei

• 30g grated Parmesan cheese

• 1 Esslöffel Butter, geschmolzen

• 1 Esslöffel natives Olivenöl extra

• 1/2 Teelöffel Salz

• Pinch of ground black pepper

• 2 Esslöffel natives Olivenöl extra

• 450g assorted wild mushrooms, cut into 1/2- to 3/4-inch pieces

• 4 Frühlingszwiebeln

• white and pale green parts finely chopped, dark green parts thinly sliced

• 60ml trockener Weißwein

• 120ml (or more) low-salt chicken broth

• 60ml grated Parmesan cheese plus additional for sprinkling

• 2 Esslöffel Butter

• 2 tablespoons fresh marjoram leaves

Place ricotta in strainer set over medium bowl. Chill until ricotta has texture of wet clay, about 1 hour.

Mix ricotta, 60g flour, egg, and next 5 ingredients in medium bowl, adding more flour by tablespoonfuls until dough is slightly sticky (do not add more than 60ml fuls). Cover and chill 30 minutes.

Sprinkle rimmed baking sheet generously with flour. Transfer dough to lightly floured surface. Cut into 4 equal pieces. Using hands, roll 1 piece on floured surface into 3/4-inch-wide log. Cut log crosswise into 1-inch pieces. Place gnocchi on prepared baking sheet, spacing apart. Repeat with remaining dough. Cover gnocchi with plastic wrap and chill at least 1 hour and up to 1 day.

Heat olive oil in large skillet over high heat. Add mushrooms; sauté until beginning to brown, about 4 minutes. Add chopped white and pale green parts of spring onions. Sauté 1 minute. Add wine; stir until almost all liquid is absorbed, about 30 seconds. Add 120ml chicken broth. Stir until sauce is slightly thickened, about 1 minute. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

Working in 2 batches, add gnocchi to large pot of boiling salted water, stirring to prevent sticking. Boil until gnocchi rise to surface of water, then continue boiling until cooked through, 1 1/2 to 2 minutes longer. Using slotted spoon, transfer gnocchi to skillet with mushrooms. Add sliced dark green parts of spring onions.

Rewarm mushrooms with gnocchi and spring onions over medium heat, adding more broth by 60ml fuls if dry. Remove from heat. Add 60g cheese, butter, and marjoram; stir until cheese and butter melt. Season with salt and pepper. Transfer to plates and sprinkle with additional cheese.

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