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2 cups whole-milk ricotta (1 pound)
2 large eggs, lightly beaten
1 cup grated parmesan cheese
1 1/4 cups all-purpose flour, plus extra for dusting


Stir together ricotta, eggs, cheese. Add flour, stirring to form a soft, wet dough.

Shape dough on a well-floured surface with lightly floured hands into 2 (1-inch-thick) ropes. Cut crosswise into 1-inch pieces with a lightly floured knife. Put in 1 layer on a lightly floured parchment-lined baking sheet.

Cook gnocchi in 2 batches in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water), adding a few at a time to pot and stirring occasionally, until cooked through (cut one in half to check), 3 to 4 minutes per batch. Lift out with a slotted spoon and drain in colander.

Toss into any sauce desired, or even just a little browned butter with rosemary.


2 tbsp. olive oil
1 cup shiitake mushrooms; julienne
2 shallots; shaved thinly
2 cloves garlic; shaved thinly
1/4 cup jamon serrano or proscuitto; julienne
1/4 cup english peas or pea tendrils
1/2 cup chicken stock
2 tbsp. creme fraiche
1 tbsp. butter; kept cold
1 tbsp. flat leaf parsley; chopped finely


Heat a medium sized saute pan over medium heat, add the olive oil.

Add the shiitake mushrooms, and saute for 2 – 3 minutes, until they start to become tender. Add the shaved garlic, and let toast until golden.

Add the shaved shallots to the pan, stirring constantly for another 3 minutes or until translucent. Gently pour the stock into the pan, add the english peas, and reduce the liquid by half.

Turn down the heat to low, stir in the creme fraiche, butter, parsley, and season with salt and pepper if needed.

Gently add the cooked gnocchi, and simmer for 5 minutes so that they absorb the liquid.

Serves four