Gnocchi Ripieni with Mushrooms, Parmesan & Thyme

food52.com

Buffy H

subheading: For the dough:

1 ½ pounds (about 2 large) russet or other floury potatoes

1 ¼ cups (6 ounces / 150 to 175 grams) all-purpose flour, plus more for dusting

1 large egg, beaten

1 teaspoon kosher salt

1 dash nutmeg, freshly grated (optional)

subheading: For the filling:

2 tablespoons unsalted butter

1 pound cremini or similar mushrooms, cleaned and sliced

5 garlic cloves, minced

1 teaspoon fresh thyme, leaves only

⅓ cup (3 ounces) firm whole milk ricotta

⅓ cup (1 ½ ounces) Parmigiano-Reggiano, finely grated

1 tablespoon (½ ounce) mascarpone cheese (optional)

1 pinch salt and pepper, plus more to taste

subheading: For the butter sauce:

½ cup unsalted butter

1 dash gnocchi cooking water

2 sprigs fresh thyme, plus additional leaves for garnish

1 pinch Parmigiano-Reggiano cheese

subheading: For pan frying:

¼ cup olive oil or clarified butter

1 splash extra-virgin olive oil, for drizzling

1 sprig fresh thyme and mint leaves, for garnish

1 pinch freshly cracked black pepper and fennel pollen (optional), for garnish

Note: Ingredients may have been altered from the original.

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