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Portabellas Marsala with Ricotta Gnocchi




Source of Recipe


from Marge


List of Ingredients




2 lb. Sliced portabella mushrooms
1/3 cup grated Parmesan cheese
1/2 cup olive oil
1 clove minced garlic
1 medium onion. chopped
dash cayenne pepper
1/3 vegetable bouillon cube
1/4 cup hot water
1/4 Marsala wine

Recipe of ricotta gnocchis:
1 clove garlic
1/4 cup grated Parmesan cheese
2 cups Ricotta cheese
2 eggs
1 tsp salt
2 cups flour
5 quarts water


Recipe




Drain ricotta overnight in cheesecloth over colander. Mince garlic. Add Parmesan cheese, Ricotta cheese, eggs, 1 tsp salt and flour to bowl . Beat until mixture forms a ball. Remove dough, dust lightly with flour, and wrap in plastic wrap. Chill 4 to 6 hours. Unwrap dough onto floured board. Roll small pieces of dough into ropes 3/8" thick. Cut ropes into 1 1/4" pieces Set aside.

At mealtime, coat portabella slices well with Parmesan cheese.
In some oil, sauté garlic and onions over medium heat; sauté mushroom slices a few pieces at a time, until golden brown on both sides, using more oil as needed.
Set aside mushrooms as they brown.
Bring 5 quarts water to boil in 6 to 8 quart pot; cook gnocchi 30
to 40 at a time for about 10 minutes.


Add cayenne, Marsala, bouillon cube and hot water to frying pan, stirring until browned bits clinging to the pan.

Drain gnocchi. Add more olive oil to frying pan as needed and toss gnocchi. Remove to warm plate; sprinkle with Parmesan cheese. Return portabellas to pan to reheat and serve with gnocchis.

Yield: 3-4 servings.