Ricotta Gnocchi

At Backyard Farm, chef Chris Van Hooydonk tossed these gnocchi with sauteed fresh porcini mushrooms a local forager dropped off; at home, you can use the chanterelles popping up at local markets. This makes a great side dish for the braised beef recipe.

¼ white onion, cut into small dice

1 clove garlic, minced

1 cup (250 mL) ricotta cheese, drained

2 egg yolks

3 tbsp (45 mL) grated Parmesan

1 cup (250 mL) all-purpose flour, plus additional for dusting

Salt and pepper to taste

Butter as needed

Optional: wilted bitter greens or sautéed wild mushrooms In a small frying pan, sweat onion and garlic until tender. Set aside to cool. In a medium-sized bowl, combine eggs, cheeses, onion mixture and a pinch of salt; mix well. Slowly stir in the flour, taking care not to over mix. Cover a baking sheet with parchment paper and dust generously with flour. On a well-floured countertop, “dowel” the gnocchi dough into long cylinders about an inch (2 cm) wide. Pinch and cut to desired size, carefully place on baking sheet. Either freeze the gnocchi or continue. Generously oil a second baking sheet. Bring a large pot of salted water to a boil. Drop the gnocchi in the water; when the dumplings float, remove from the pot and place on the oiled pan. Heat a large non-stick fry pan over medium. Add a generous amount of butter and once it’s melted, add blanched gnocchi. Turn heat to medium low, and cook, turning frequently, until golden brown. Season with salt and pepper. If you like, toss the gnocchi with wilted greens, sauteed mushrooms. Serves 6 to 8 as a side dish, 2 as a main course