Ricotta Gnocchi with Mushrooms and Marjoram

Health score
4%
Ricotta Gnocchi with Mushrooms and Marjoram
45 min.
6
190kcal

Suggestions


Indulge in the delightful flavors of Ricotta Gnocchi with Mushrooms and Marjoram, a dish that perfectly balances comfort and sophistication. This recipe is not only a feast for the taste buds but also a visual delight, making it an ideal choice for a variety of occasions, whether as a side dish, antipasti, or a starter. With a preparation time of just 45 minutes, you can impress your guests without spending all day in the kitchen.

The star of this dish is the homemade ricotta gnocchi, which boasts a light and fluffy texture that melts in your mouth. Paired with an assortment of wild mushrooms sautéed to perfection, the earthy flavors are elevated by the addition of fresh marjoram and a splash of dry white wine. Each bite is a harmonious blend of creamy, savory, and aromatic notes that will leave everyone craving more.

Not only is this dish a culinary delight, but it also offers a relatively low-calorie option at just 190 kcal per serving, making it a guilt-free indulgence. Whether you're hosting a dinner party or simply treating yourself to a cozy night in, Ricotta Gnocchi with Mushrooms and Marjoram is sure to become a favorite in your recipe repertoire. So gather your ingredients and get ready to create a dish that is as satisfying to make as it is to eat!

Ingredients

  • 0.5 cup flour 
  • tablespoons butter 
  • 0.3 cup wine dry white
  • large eggs 
  •  spring onion dark thinly sliced finely chopped
  • pinch pepper black
  • 0.5 cup chicken broth ()
  • tablespoons marjoram fresh
  • pound mushrooms wild assorted cut into 1/2- to 3/4-inch pieces
  • tablespoons olive oil extra virgin extra-virgin
  • 0.3 cup parmesan cheese grated
  • 0.3 cup parmesan cheese grated for sprinkling
  • 0.5 teaspoon salt 

Equipment

  • bowl
  • baking sheet
  • pot
  • sieve
  • plastic wrap
  • slotted spoon

Directions

  1. Place ricotta in strainer set overmedium bowl. Chill until ricotta has textureof wet clay, about 1 hour.
  2. Mix ricotta, 1/2 cup flour, egg, and next5 ingredients in medium bowl, addingmore flour by tablespoonfuls until doughis slightly sticky (do not add more than 4tablespoonfuls). Cover and chill 30 minutes.
  3. Sprinkle rimmed baking sheetgenerously with flour.
  4. Transfer dough tolightly floured surface.
  5. Cut into 4 equalpieces. Using hands, roll 1 piece on flouredsurface into 3/4-inch-wide log.
  6. Cut logcrosswise into 1-inch pieces.
  7. Place gnocchion prepared baking sheet, spacing apart.Repeat with remaining dough. Covergnocchi with plastic wrap and chill at least1 hour and up to 1 day.
  8. Heat olive oil in large skilletover high heat.
  9. Add mushrooms; sautéuntil beginning to brown, about 4 minutes.
  10. Add chopped white and pale green partsof green onions. Sauté 1 minute.
  11. Add wine;stir until almost all liquid is absorbed, about30 seconds.
  12. Add 1/2 cup chicken broth. Stiruntil sauce is slightly thickened, about 1minute. DO AHEAD: Can be made 2 hoursahead.
  13. Let stand at room temperature.
  14. Working in 2 batches, add gnocchi tolarge pot of boiling salted water, stirring toprevent sticking. Boil until gnocchi rise tosurface of water, then continue boiling untilcooked through, 1 1/2 to 2 minutes longer.Using slotted spoon, transfer gnocchi toskillet with mushrooms.
  15. Add sliced darkgreen parts of green onions.
  16. Rewarm mushrooms with gnocchi andgreen onions over medium heat, addingmore broth by 1/4 cupfuls if dry.
  17. Removefrom heat.
  18. Add 1/4 cup cheese, butter, andmarjoram; stir until cheese and butter melt.Season with salt and pepper.
  19. Transfer toplates and sprinkle with additional cheese.

Nutrition Facts

Calories190kcal
Protein15.92%
Fat57.38%
Carbs26.7%

Properties

Glycemic Index
44.67
Glycemic Load
6.47
Inflammation Score
-4
Nutrition Score
10.48260873297%

Flavonoids

Malvidin
0.01mg
Catechin
0.08mg
Epicatechin
0.05mg
Hesperetin
0.04mg
Naringenin
0.04mg
Apigenin
1.44mg
Luteolin
0.01mg
Kaempferol
0.12mg
Myricetin
0.1mg
Quercetin
0.86mg

Nutrients percent of daily need

Calories:190.45kcal
9.52%
Fat:12.08g
18.58%
Saturated Fat:4.69g
29.3%
Carbohydrates:12.65g
4.22%
Net Carbohydrates:11.37g
4.14%
Sugar:1.88g
2.09%
Cholesterol:48.28mg
16.09%
Sodium:393.6mg
17.11%
Alcohol:1.03g
100%
Alcohol %:0.87%
100%
Protein:7.54g
15.07%
Vitamin K:30.89µg
29.42%
Vitamin B2:0.44mg
25.78%
Selenium:16.14µg
23.06%
Vitamin B3:3.69mg
18.45%
Phosphorus:157.79mg
15.78%
Copper:0.28mg
14.16%
Vitamin B5:1.35mg
13.51%
Folate:42.71µg
10.68%
Vitamin B1:0.15mg
10.29%
Potassium:329.6mg
9.42%
Calcium:91.89mg
9.19%
Vitamin A:369.71IU
7.39%
Iron:1.3mg
7.24%
Manganese:0.14mg
7.21%
Zinc:1.01mg
6.73%
Vitamin E:0.97mg
6.49%
Vitamin B6:0.12mg
5.84%
Fiber:1.27g
5.09%
Vitamin C:3.98mg
4.82%
Vitamin B12:0.24µg
4.08%
Magnesium:16.27mg
4.07%
Vitamin D:0.36µg
2.4%
Source:Epicurious