"Is this what you mean Julia, when you say never crowd the mushrooms?"
-Julie Powell (Julie & Julia)
I was pleasantly surprised at the way the gnocchi held together in the boiling water. Still, handle these little dumplings with some care. I used whole wheat pastry flour instead of white flour which I do think was a mistake. It made them a little grainy, an outcome which had not really crossed my mind. If anything I expected them to be a little dense or heavy or in the worst case scenario, like lead balls. (We've all had those right? Some awful doughy blobs that call themselves gnocchi and make you feel about 5lbs heavier and slightly sick with every bite). Well, these were nothing like that. They were light and airy to spite the flour. Are they better than traditional potato gnocchi? I don't think so, but they are different and so much simpler than you would ever expect.
Just be sure to use white flour, and take a tip from Julia Childs; Never crowd the mushrooms.
Picture Courtesy of Bryan Kallen
Ricotta Gnocchi with Mushrooms and Marjoram
Adapted from Bon Appetit. I used whole wheat pastry flour instead of white flour. In the future I would try white whole wheat or maybe even give in and just go for the unbleached all purpose flour. As I said in the introduction the ww pastry made it too grainy and some things just taste better with refined flour. For the ricotta I used part-skim and had good results but if you have no issue with full fat dairy, go for the full fat. It will be that much smoother and creamier. I used cremini and baby bella mushrooms sheerly because I was able to buy them loose (the environmentalist in me prefers as little wasted packaging as possible). Shitake, maitake, and oyster mushrooms would probably be even better. Serves 6