Handmade Ricotta Gnocchi with Shiitake Mushrooms in Brown Butter Sage Sauce
Ingredients
- 1 cup good quality Ricotta Cheese
- 1/2 cup flour, plus 2 or more tbs for dusting
- 3 egg yolks
- 1 & 1/3 cups freshly grated Parmesan cheese
- 8 to 10 ounces Shiitake mushrooms
- 1 & 1/2 tablespoons minced parsley
- 2 tablespoons olive oil
- 2 garlic cloves, peeled and crushed
- 10 to 15 sage leaves, coarsely chopped or left whole if small
- kosher salt (or Maldon) to taste
Instructions
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