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Zucchini "Angel Hair" with Portabella Mushroom and Ricotta Gnocchi Marsala

Source of Recipe

Marge Graham


Recipe Introduction

This is a recipe I created for a vegetarian son. The gnocchis I learned from Lidia's Italian Kitchen and the portabellas are a variation of our family's Veal Marsala. It received an Honorable Mention at State Fair for Favorite Vegetarian Dish

List of Ingredients

2 lb. Sliced portabella mushrooms
2 cloves garlic
1/3 cup grated Parmesan cheese
1/4 cup grated Parmesan cheese
1/2 cup olive oil
2 cups Ricotta cheese
1 clove minced garlic
2 eggs
1 medium onion. Chopped
¼ t each dried parsley, basil, oregano
crushed red pepper
1 tsp salt
1/3 vegetable bouillon cube
2 cups flour
1/4 cup hot water
5 quarts water
¼ cup Marsala wine 4 cups zucchini shredded



Recipe

1. Drain ricotta overnight in cheesecloth over colander.
2. Mince garlic. Add Parmesan cheese, Ricotta cheese, eggs, herbs, salt and flour to bowl.
3. 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.
4. At mealtime, coat portabella slices well with Parmesan cheese.
5. 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.
6. Add red pepper, Marsala, bouillon cube and water to frying pan, stirring until browned bits clinging to the pan.
7. Shred zucchini into long strands of “angel hair”. Place in shallow microwave pan with a splash of water. Cover and microwave on high for 2 min. Drain.
8. Bring 5 quarts water to boil in 6 to 8 quart pot; cook gnocchi 30 to 40 at a time for about 10 minutes.
9. Drain gnocchi. Toss in frying pan with Marsala sauce. Remove to warm plate; sprinkle with Parmesan cheese.
10. Return portabellas to pan to reheat.
11. Pile a large amount of zucchini on each plate. Top with portabellas and gnocchis and Marsala sauce.
12. Decorate with parsley and Parmesan cheese.