Garden Herb Gnocchi with Wild Mushroom Cream Sauce

Ingredients

• 2 cups ricotta cheese
• 1 cup all-purpose flour, sifted
• 1 large egg, beaten
• 1/4 cup Parmesan cheese, grated
• 2 tablespoons fresh basil, chopped
• 2 tablespoons fresh chives, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground

• 1 tablespoon olive oil
• 2 cups wild mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/4 cup white wine
• 1/4 cup Parmesan cheese, grated
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground

1. 01
   In a large bowl, combine ricotta cheese, sifted flour, beaten egg, Parmesan cheese, basil, chives, salt, and pepper. Mix until a dough forms.
2. 02
   Transfer the dough onto a floured surface and gently knead until smooth. Divide into four portions and roll each into a long rope, about 1/2-inch thick.
3. 03
   Cut each rope into 1-inch pieces to form gnocchi. Optionally, roll each gnocchi over the back of a fork to create ridges.
4. 04
   Bring a large pot of salted water to a boil. Add gnocchi in batches and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
5. 05
   For the sauce, heat olive oil in a skillet over medium heat. Add sliced mushrooms and cook until golden brown, about 5 minutes.
6. 06
   Add minced garlic to the skillet and cook for 1 minute until fragrant. Pour in white wine and let it reduce by half.
7. 07
   Stir in heavy cream and let it simmer for 2-3 minutes. Add Parmesan cheese, salt, and pepper, stirring until the cheese is melted and the sauce thickens.
8. 08
   Add the cooked gnocchi to the sauce, gently tossing to coat. Sprinkle with fresh parsley before serving.