Fat Free Ricotta Gnocchi with Mushroom Ragu – Vino Ipso Loquitur
Fat-free ricotta gnocchi paired with a mushroom ragu—light and delicious, inspired by Lupa's culinary excellence.
Ingredients
- 1 large egg
- 1 large egg yolk
- 15 ounces fat free ricotta (about 2 cups)
- ½ teaspoon freshly ground black pepper
- ½ cup finely grated Pecorino-Romano (plus more for serving) (The original recipe called for Parmesan. You can use whichever you prefer/have on hand.)
- ½ teaspoon kosher salt
- 1 cup all-purpose flour
- Olive oil
- Kosher salt
- Fresh basil (optional)
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