MUSHROOM GNOCCHI WITH SAUTEED SPINACH & PORTOBELLO TOPPING

It Can't get much better than this !  Just thought I'd continue with gnocchi only because people think they are made only with potatoes which is NOT TRUE.  I love portobello and I love even more porcini so what a better place to combine all three together?!

Serves: four

GNOCCHI
- 1 lb Ricotta (whole milk)  forget about the diet !
- 1 cup flour + a couple of tablespoons for shaping)
- 2 eggs (or one extra large) These American chickens can produce some enormous eggs...
- 1/3 cup grated parmigiano
- 1 oz powdered dried porcini mushrooms, I personally use 2 or 3 ounces.
- 1 t spoon salt

TOPPING
- 6 oz portobellos
- 6 oz creminis
- 5 cups baby spinach leaves
- 2 T spoons extra virgin olive oil
- 2 T spoons butter (unsalted) + 2 more T spoons to be used at end
- Salt & Pepper QB

PREPARATION:
- In a bwl place the ricotta (make sure its drained well and I suggest that after its drained to let sit in the fridge for about 20 minutes prior to starting this), the grated parmigiano, powdered porcini, egg and salt.
\- Add 3/4 cup of flour (all purpose) and mix the above together.  Add additional flour as needed and do not overwork your dough.
- Divide the dough into fist size pieces and roll into long logs about as thick as my thumb on a lightly floured surface. Cut into 1.5 inch crosswise slices and gently place on a lightly floured baking sheet. If not using these babies immediately, place in fridge.
- Slice the portobellos, then cut into pieces no larger than 2 inches and cooked on low heat with butter, olive oil, parsley and a clove of minced garlic). When tender browned, remove from heat (but cover to keep warm).  At the very end when placing the gnocchi in the water, you will need to add 2 T spoons of butter and the spinach to the mushrooms.
- Place the gnocchi in salted boiling water (I like to add a drizzle of olive oil to the water) and let cook for about 2 minutes or until the bob to the surface of the water. Place the gnocchi in a  warmed bowl and top with the mushroom sauce and GENTLY mix together with a large spoon. Serve in individual plates or large bowls and add the shaved pecorino on top!

This is a great dish to serve with a nice dry white wine, preferably from Piemonte.

ENJOY !!!!!