Gnocchi di Castagne con Porcini Trifolati

• 12 ounces whole-milk ricotta
• 3 ounces mascarpone or natural cream cheese, softened
• 1/2 cup just-grated pecorino
• 3 large eggs
• 4 tablespoons chestnut flour, plus additional as needed
• 1 1/2 teaspoons fine sea salt
• Generous grindings of cracked pepper
• 1 teaspoon freshly scraped nutmeg
• 1/3 cup extra-virgin olive oil
• 3 fat cloves garlic, peeled, crushed, and finely minced
• 1 1/2 pounds fresh, wild mushrooms (porcini, chanterelles, cepes, portobelli, etc.), wiped free of grit, trimmed, and thickly sliced
• 1 1/2 teaspoons fine sea salt
• Freshly cracked pepper
• 2 cups dry white wine
• 1/2 cup flat-leaf parsley

1. Force the ricotta through a fine sieve into a large bowl.
2. Add the mascarpone, the pecorino, and the eggs, beating with an electric mixer only until mixture is smooth.
3. Combine the flour, salt, pepper, and nutmeg and stir them into the ricotta mixture, combining all into a thick paste.
4. Cover the bowl tightly with plastic wrap and permit it to rest in the refrigerator at least 4 hours, or as long as overnight.
5. Roll portions of the rested, chilled dough into ropes about 3/4 inch in diameter and 10 inches in length.
6. Cut the ropes into 1-inch lengths and place them on a tray lined with a clean kitchen towel sprinkled with chestnut flour.
7. Roll the gnocchi about in the flour.
8. Repeat the process until all the gnocchi are coated.
9. Cover the gnocchi with another clean kitchen towel and permit them to dry while you make the sauce.
10. In a large saute pan over a medium flame, heat the olive oil and cook the garlic until it is transparent, taking care not to color it.
11. Add the mushrooms, sprinkling with sea salt and generous grindings of pepper.
12. Toss the mushrooms about in the fat, until they give up their juices.
13. Add the wine and bring to a quiet simmer.
14. Cover the pan with a skewed lid and, over a gentle flame, permit the mushrooms to absorb their juices and the wine until they are plumped and soft, about 1/2 hour.
15. Mince the parsley leaves and stir into the mushrooms.
16. Cover the pan and let the mushrooms rest for a few minutes while you cook the gnocchi.
17. In a large pot, bring abundant, sea-salted water to a boil and drop in the gnocchi.
18. As the gnocchi begin to rise to the surface, remove them with a slotted spoon and place in a warmed, shallow bowl.
19. When all the gnocchi have been cooked, pour over the barely reheated mushrooms and all their juices and portion onto plates or shallow bowls.

milk, mascarpone, pecorino, eggs, chestnut flour, salt, generous grindings, freshly scraped nutmeg, extravirgin olive oil, garlic, mushrooms, salt, freshly cracked pepper, white wine, flatleaf parsley

Taken from www.epicurious.com/recipes/food/views/gnocchi-di-castagne-con-porcini-trifolati-391112 (may not work)