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    Portabellas Marsala with Ricotta Gnocchi


    Source of Recipe


    I created this myself based on my father's Veal Marsala recipe

    Recipe Introduction


    This received honorable mention at NYS fair in vegetarian category. They commented on how they liked the flavor

    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, saute garlic and onions over medium heat; saute 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.

 

 

 


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