Your Life A to Z Recipe: Thursday, February 26th, 2015: Ricotta Gnocchi with Forest Mushrooms & Asparagus and Garganelli with Romanesco by Chef Chris Nicosia

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Ricotta Gnocchi with Forest Mushrooms and Asparagus

serves 4-6

2 Tbsp        extra virgin olive oil

1/4 cup       shallots, julienne

4 each        garlic, sliced thinly

1#               1 mixed foraged mushrooms (chanterelles, hedgehog, black trumpet)

1/4 #           small asparagus, cut 1" on bias

1 Tbsp        fresh thyme

2 Tbsp        butter

1 Tbsp        italian parsley, chopped

1#                ricotta gnocchi

parmigiano, grated to taste


Bring 6 qts water to a boil and season with salt

Meanwhile, in a large saute pan, heat the oil over medium high heat

add that shallots and garlic and cook until soft

add the asparagus and toss

add mushrooms and thyme, season with salt and pepper, and continue to cook until mushrooms soften

add butter and toss to melt

drop gnocchi into boiling water and cook until they float (about 2 min)

add gnocchi to pan and toss to coat

top with grated parmigiano reggiano and parsley and serve

Garganelli with Romanesco

serves 4-6

1-2 head       romanesco, cut into small florettes, blanched

1/4 cup          extra virgin olive oil

8 cloves        garlic, thinly sliced

4-8 fillets       anchovies

1/2 cup          parmigiano

1/4 cup          breadcrumbs

1/4 cup          marjoram

1#                  garganelli

1 tsp or to taste chile flakes


In a large pot, bring 6 qts of water to a boil and a 2 Tbsp salt

Add romanesco and cook until tender,remove from water and set aside

Heat olive oil n a large saute pan over medium-high heat, add garlic, anchovies, and chiles

Saute until garlic just begins to brown,

Add blanched romanesco and toss.

Add a little pasta water(1/4 cup) and continue cooking, remove from heat while pasta cooks.

Meanwhile, cook garganelli until al dente

Drain pasta and toss with romanesco, adding a little more pasta water if necessary

Add parmigiano and toss again

Divide among plates and top with breadcrumbs, marjoram, and more parmigiano if you like.