Ricotta Gnocchi with a Red Wine and Mushroom Sauce | RICARDO

Ingredients

• 2 containers 475 g ricotta cheese
• 1 cup (250 ml) grated Parmigiano-Reggiano cheese
• 6 eggs
• 2 teaspoons (10 ml) chopped fresh thyme
• 2 1/2 cups (625 ml) unbleached all-purpose flour
• 1 shallot, chopped
• 3 tablespoons (45 ml) butter
• 1 tablespoon (15 ml) all-purpose flour unbleached
• 1/2 cup (125 ml) red wine
• 4 cups (1 litre) chicken broth
• 1 tablespoon (15 ml) tomato paste
• 2 packages 20 g dried morels
• 1 package 20 g dried porcini or chanterelles
• 1 pinch ground nutmeg, or to taste
• 1/4 cup (60 ml) chopped parsley
• 1/2 cup (125 ml) Parmigiano-Reggiano shavings
• Salt and pepper