00:00Ricotta Gnocchi with Herbie Mushrooms and Sage Browned Butter
00:03This recipe is like wearing sweatpants to a fancy dinner, effortlessly elegant yet secretly comfortable.
00:10Soft ricotta gnocchi, melt in your mouth, paired with golden caramelized mushrooms for a dish that's both indulgent and comforting.
00:18For the breadcrumbs, heat 2 tablespoons of extra virgin olive oil and smash 2 cloves of garlic.
00:24Add 1 cup of finely torn sourdough bread and 1 third cup grated Asiago cheese, cooking until golden and crispy.
00:33For the gnocchi, mix 16 ounces of whole milk ricotta cheese with 1 large egg, 3 quarters to 1 cup of all-purpose flour, and 1 cup of grated Parmesan cheese.
00:55Stir in 6 tablespoons salted butter, fresh thyme, and chopped sage, cooking until fragrant.
01:02Preheat the oven to 425 degrees Fahrenheit and toss torn sourdough bread with 2 tablespoons olive oil, smashed garlic, and a pinch of salt and pepper on a baking sheet.
01:11Bake for 10 minutes until golden and crispy.
01:14Once cooled, crumble the bread into fine crumbs and mix with 1 third cup grated Asiago cheese.
01:20For the gnocchi, combine 16 ounces ricotta cheese and 1 egg, then stir in 3 quarters cup flour, 1 cup grated Parmesan, and 1 teaspoon salt until just combined.
01:31Roll the dough into ropes, cut into pieces, and cook in boiling salted water for 3 to 4 minutes.
01:47Toss the cooked gnocchi with the mushrooms and browned butter, then top with the Asiago breadcrumbs.
01:53Serve immediately.
01:55This ricotta gnocchi dish provides approximately 569 calories per serving, with 22 grams of protein from ricotta and Parmesan cheeses.
02:03It features a balanced mix of quality carbohydrates from flour and sourdough, plus healthy fats from olive oil and butter, making it both satisfying and muscle-supporting.
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