Gnocchi Ripieni with Mushrooms, Parmesan & Thyme | At Home with Us | Food52

If you thought gnocchi couldn't get any better, think again! Resident Pasta Maker, Meryl aka @pastasocialclub gives a step-by-step tutorial on how to make stuffed gnocchi (aka Gnocchi Ripieni) with a fall-themed filling of mushrooms, ricotta, and thyme. GET THE RECIPE ►► https://f52.co/3n6JiP5

INGREDIENTS
For the dough
1 1/2 pounds (about 2 large) russet or other floury potatoes
1 cup (6 ounces / 150-175 grams) all-purpose flour, plus more for dusting
1 large egg, beaten
1 teaspoon kosher salt
1 dash nutmeg, freshly grated (optional)
For the filling
2 tablespoons unsalted butter
1 pound cremini or similar mushrooms, cleaned and sliced
5 garlic cloves, minced
1 teaspoon fresh thyme, leaves only
1/3 cup (3 ounces) firm whole milk ricotta
1/3 cup (1 1/2 ounces) Parmigiano-Reggiano, finely grated
1 tablespoon (1/2 ounce) mascarpone cheese (optional)
1 pinch salt and pepper, plus more to taste

For the butter sauce
1/2 cup unsalted butter
1 dash gnocchi cooking water
2 sprigs fresh thyme, plus additional leaves for garnish
1 pinch Parmigiano-Reggiano cheese

For pan frying
1/4 cup olive oil or clarified butter
1 splash extra-virgin olive oil, for drizzling
1 sprig fresh thyme and mint leaves, for garnish
1 pinch freshly cracked black pepper and fennel pollen (optional), for garnish

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