Ricotta Gnocchi with Mushrooms and Marjoram

Ingredients

• 0.5 cup all purpose flour 
• 2 tablespoons butter 
• 0.3 cup cooking wine dry white
• 1 large eggs 
• 4  green onions; white and pale green parts dark thinly sliced finely chopped
• 1 pinch ground pepper black
• 0.5 cup low-salt chicken broth ()
• 2 tablespoons marjoram leaves fresh
• 1 pound mushrooms wild assorted cut into 1/2- to 3/4-inch pieces
• 2 tablespoons olive oil extra-virgin
• 0.3 cup parmesan cheese grated
• 0.3 cup parmesan cheese plus additional 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.