Ricotta Gnocchi with Wild Mushroom and Truffle Sauce
Gnocchi:
1 lb fresh ricotta cheese
1 large egg
1/3 cup finely grated Pecorino Romano cheese plus additional for garnish
1/2 t. salt
large pinch of ground white pepper
1t. chopped thyme
1t. chopped parsley
3/4 cup all purpose flour plus additional for coating
Sauce and garnishes
5 T. extra-virgin olive oil, divided
6 thin prosciutto slices
12 whole fresh sage leaves
2 lbs fresh wild mushrooms (such as crimini, oyster, and stemmed shiitake), sliced
2 large shallots, chopped
6 fresh thyme sprigs
2 t. chopped fresh sage
2 cups low-sodium chicken broth
1/4 c. white wine
1 t. black truffle oil
1/4 cup (half a stick) chilled butter, diced
Gnocchi:
Line medium bowl with several layers of paper towels. Spoon ricotta cheese into bowl, let drain at least 30 minutes-- up to 1 hour.
Beat egg, 1/3 cup Pecorino Romano cheese, salt, and white pepper in large bowl to blend. Mix in ricotta, sprinkle 3/4 cup flour over and stir gently to blend. Cover and chill dough 1 hour. (Can be made 1 day ahead).
Line rimmed baking sheet with plastic wrap. Place some flour in bowl, for each gnocchi, gently roll 1 heaping teaspoon of dough into ball. Add to flour; toss to coat lightly, shaping into short log. Place on baking sheet. (Can cover and chill for up to 4 hours ahead of time).
For sauce and garnishes:
Heat 1 tablespoon oil in large pot or extra-large skillet over medium-high heat. Add 3 prosciutto slices. Cook until beginning to brown, about 2 minutes per side. Transfer to paper towels. Repeat with remaining prosciutto. Add whole sage leaves to pot; saute until crisp, about 1 minute per side. Transfer to paper towels.
Heat remaining 4 tablespoons oil in same pot over medium-high heat. Add all mushrooms, shallots, thyme, and chopped sage. Saute until mushrooms brown and liquids evaporate, about 12 minutes). Transfer mixture to bowl. Add broth and wine to same pot and boil until slightly reduced, scraping up browned bits, about 7 minutes. Remove from heat. Add 1 teaspoon truffle oil and mushroom mixture. Season to taste with salt and pepper. (Sauce can be made 2 hours ahead, let stand at room temperature).
Cook gnocchi in large pot of boiling salted water until very tender, about 8 minutes.
Rewarm sauce, add butter; toss until well blended. Using strainer, transfer gnocchi to pot with sauce. Toss over medium heat until sauce coats gnocchi. Season with salt and pepper.
Transfer to large shallow bowl. Crumble prosciutto over. Top with sage leaves, serve with additional Pecorino.
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