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Ricotta Gnocchi with Herby Mushrooms and Sage Browned Butter

Tieghan, Half Baked Harvest
  • 45 minutes
  • Serves 6

INGREDIENTS

2 tbsp

extra virgin olive oil

2 cloves

garlic

1 cup

torn sourdough bread

1/3 cup

asiago cheese

16 oz

milk ricotta cheese

1

egg

3/4 cup

flour

1 cup

parmesan cheese

1 serving

kosher salt and pepper

4 cups

mushrooms

1 clove

garlic

6 tbsp

butter

2 tbsp

thyme leaves

8 leaves

sage