A hearty and flavorful dish using gnocchi, a staple of Italian Thursdays (“Gnocchi Giovedì”), made with ricotta cheese and earthy Finferli mushrooms (also known as chanterelle mushrooms or あんず茸 in Japanese). This dish combines creamy ricotta with mushrooms and spinach, making it a perfect comfort meal.
Ingredients
- Ricotta cheese: 500g
- Grana Padano PDO, grated: 150g
- Flour: 250g
- Eggs: 2
- Finferli mushrooms (chanterelle): 400g
- Spinach: 250g
- Garlic clove: 1
- Extra virgin olive oil: to taste
- Salt and pepper: to taste
Instructions
- Prepare the Ricotta Dough: First, drain the ricotta cheese by placing it in a sieve for a few hours to remove any excess moisture. In a large bowl, combine the drained ricotta with the grated Grana Padano PDO, lightly beaten eggs, salt, and pepper. Gradually add the flour, mixing with a fork at first, then kneading with your hands until the dough is smooth.
- Shape the Gnocchi: Dust a clean surface with flour. Take portions of the dough and roll them into long logs about 2 cm thick. Cut the logs into bite-sized pieces and arrange them on a tray.
- Cook the Sauce: In a frying pan, heat some extra virgin olive oil with the smashed garlic. Once the garlic is fragrant, remove it and add the spinach. Sauté until the spinach wilts, then add the sliced Finferli mushrooms. Cook for 2-4 minutes until the mushrooms are tender.
- Cook the Gnocchi: Bring a large pot of salted water to a boil and cook the gnocchi. Once they float to the surface, let them cook for an additional 1-2 minutes. Drain the gnocchi, reserving a small amount of the cooking water.
- Combine Gnocchi and Sauce: Add the cooked gnocchi to the pan with the mushroom and spinach mixture. If the sauce is too thick, add a bit of the reserved cooking water to make it creamy. Toss well to coat the gnocchi evenly.
- Serve: Plate the gnocchi and finish with a generous sprinkling of grated Grana Padano PDO. Serve hot.
