Ricotta Gnocchi with Chanterelle Mushrooms, Sun Gold Tomatoes and Garlic Blossoms

Prepping your mushrooms and veggies

½ lb Chanterelle mushrooms
½ lb sun gold or cherry tomatoes
1-2 tbsp garlic blossom flower
1-2 tbsp Thyme or herbs or your choice
1-2 tsp Olive Oil
Salt & Pepper

1. Clean dirt off the mushroom. Do not wash them. Use a paring knife to scrape dirt from the underside and stem. You can use the entire mushroom.
2. Add olive oil to pan over medium heat and allow to warm. Add chanterelles ( usually about the size of a quarter on top, they can be left whole or sliced) reduce cooking time with reduced size. Cook whole mushrooms till they are lightly brown about 4-5 mins.
3. Add cooked pasta and toss in pan to combined and warm.
4. Add sliced tomatoes, garlic blossom flowers and herbs. Toss till combined. Season to taste and serve immediately.

Ricotta

(Make your own or get some from Many Fold Farm)
1/2 gal Whole milk
1 qts Half and Half
3/4 tsp Citric Acid
2 oz Water
1/2 T Kosher Salt

Method

1. Combine milk and half and half in a large, heavy bottomed pot.
2. Slowly bring the milk to 160 degrees (use a thermometer).
3. Whisk the citric acid into the water in a separate container.
4. Create a vortex in the milk by whisking briskly and slowly pour in the citric acid. The curds should break from the whey almost immediately.
5. Stop whisking and let the temperature rise to 180 degrees.
6. Turn heat off and allow to stand for ten minutes(use a timer).
7. Line a china cap with two layers of cheese cloth and ladle the curds from the pot.
8. Turn out cheese into a hotel pan, season with 1 T of salt and allow to cool.

Ricotta Gnocchi

serves 4-6 ppl
(Or get any of Storico Fresco’s Pastas and top with Many Fold Farms fresh ricotta)
1 pound fresh Housemade Ricotta (about 2-1/2 cups), chilled
1/2 cup unbleached all-purpose flour, plus more as needed for rolling the gnocchi
1 large egg
1 tbls olive oil
1/2 tsp salt
1/8 tsp grated nutmeg

Method

1. Hang the ricotta overnight to drain off the extra liquid. (discard liquid)
2. Mix ricotta, nutmeg, salt, egg and olive oil in a medium size stainless bowl. Slowly add flour to incorporate, adding more flour as needed until the dough is slightly sticky. Let sit for 20 minutes
3. When ready to roll gnocchi, flour wooden table or cutting board
4. Grab a ¼ piece of the dough and gently roll out into a log
5. Cut gnocchi into ½ inch pieces
6. Drop gnocchi into salted boiling water and cook until they rise to the surface
7. Add to sauce