Ricotta Gnocchi with Asparagus and Spring Mushrooms
Ricotta Gnocchi with Asparagus and Spring Mushrooms by: Chef Ben Davis Introduction Gnocchi made with ricotta cheese instead of potato are more forgiving
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Ingredients
- 12 ounces ricotta cheese
- 1 ounce parmesan cheese, grated
- 1 egg
- 1 egg yolk
- 4-6 ounces all-purpose flour
- freshly ground black pepper
- 8 ounces fresh mushrooms
- 8 ounces asparagus, peeled
- 1 clove garlic, minced
- 4 ounces unsalted butter
- 8 fresh sage leaves
- Kosher salt
- black pepper
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