Ricotta Gnocchi:
-2 extra large eggs
-2 cups all-purpose flour, plus extra for rolling
-1-3/4 teaspoons salt
-¼ teaspoon freshly ground black pepper
-16 ounces Real California whole milk ricotta cheese, drained if wet
Vegetable Garnish:
-1-1/2 cups fresh breadcrumbs
-¼ cup olive oil, divided
-12 ounces morel mushrooms, cleaned
-1 tablespoon thyme leaves, divided
-Salt and black pepper, as needed
-12 tablespoons Real California unsalted butter
-1 tablespoon sage leaves, chopped
-3 cups fresh corn kernels
-2/3 cup diced shallots
-2 tablespoons sliced garlic
-2 cups cherry tomatoes
-2 cups spinach leaves, tightly packed
-½ cup chopped flat leaf parsley
-½ cup grated Real California ricotta salata
To make the gnocchi, beat eggs together in small bowl. Place 2 cups flour, salt and pepper in large mixing bowl. Cut ricotta into flour with dinner knife. When flour and ricotta are combined, make a well in the center and pour in the eggs. Using a fork and starting in the middle, incorporate the eggs into the flour mixture. Knead the dough briefly to bring it together, being careful not to overwork it. Shape the dough into a ball and place it on a lightly floured cutting board. Cut the dough into four pieces and cover with a clean kitchen towel. Bring a large pot of heavily salted water to a boil. Take one piece of dough, cut in half and roll it into a 1/2-inch thick rope on a lightly floured board. Be careful not to use too much flour which will make the dough difficult to roll, or too little which will cause it to stick. Cut the ropes into 1-inch pieces and sprinkle a little flour over them. Using your thumb, roll each piece of dough over the tines of a fork, leaving an indentation from your thumb on one side and the markings from the fork on the other. Continue until you have used all the dough. Plunge gnocchi into the boiling water in batches. Once they rise to the surface, cook 1 additional minute. Use a slotted spoon to transfer them to a baking sheet. Drizzle cooked gnocchi with olive oil and toss to coat well.
To make Vegetable Garnish, preheat oven to 375°F. Toss breadcrumbs with 2 tablespoons olive oil. Spread on baking sheet and toast 8 to 10 minutes, stirring often, until golden brown. Remove from oven and reserve.
Heat a large sauté pan over high heat. Add remaining 2 tablespoons olive oil. Add mushrooms, half of thyme, ½ teaspoon salt and a big pinch of black pepper. Sauté mushrooms about 5 minutes, stirring occasionally, until tender and a little crispy. Transfer cooked mushrooms to a baking sheet.
Return sauté pan to stove and heat on high. Add butter and cook until it just begins to brown. Add sage and let sizzle. Add corn, shallots, garlic, remaining thyme leaves, 1-1/2 teaspoons salt and a pinch of black pepper. Sauté quickly, tossing corn in the hot butter, until it is tender, about 2 minutes. Add gnocchi and toss well to coat. Season with 1 teaspoon salt and add mushrooms. Toss to combine and heat mushrooms through. Add cherry tomatoes and toss to coat thoroughly. Add spinach and parsley and toss around until the spinach wilts a bit. Arrange the gnocchi on a large platter or individual plates. Shower with breadcrumbs and ricotta salata.
Recipe developed by Suzanne Goin, A.O.C., West Hollywood, CA
