Here's a recipe from the TV Food Network
http://www.foodtv.com

Betsy
TKL

COOKING RIGHT
SHOW #CR9629

RICOTTA HERB GNOCCHI WITH 2 SAUCES

1 pound fresh whole milk ricotta, drained
1/3 cup unbleached flour
1/2 teaspoon ground white pepper
4 tablespoons combined minced fresh herbs, such as tarragon, chives, chervil

1/2 teaspoon ground fennel seed
1/2 teaspoon Kosher salt
Large pinch freshly ground nutmeg
Wild Mushroom Sauce (recipe follows)
Spinach-Arugula Pesto (recipe follows)
Garnish: Minced chives and fresh herb sprigs

Combine the gnocchi ingredients and knead for 4 - 5 minutes or until very
smooth. Dough will be somewhat sticky. Be careful about adding additional
flour or gnocchi will become heavy.

Divide into egg size portions and roll into logs about 1/2 inch thick. With
a sharp knife cut into 3/4 inch pieces. Use tines of a fork to form
decoratively if desired. Place gnocchi on floured wax paper. If not using
immediately, refrigerate covered with waxed paper. Do not use plastic wrap
or gnocchi will become soggy. Gnocchi can also be frozen at this point.
Freeze until hard and then store in tightly closed plastic bags.

To serve: Bring 4 quarts of water to a boil, adding 2 tablespoons Kosher
salt. Add gnocchi and simmer until they rise to the surface. Cook 30 seconds
longer and then remove and drain. Can be made ahead at this point rinsed
with cold water and gently tossed with a little olive oil to prevent
sticking. Reheat in a saute pan or a hot oven.

Mix sauce with gnocchi thoroughly and place on warm plates. Drizzle
Spinach-Arugula Pesto over the top. Garnish with chive flowers and herb
sprigs.

Serve immediately.

Yield: 4 to 6 servings

WILD MUSHROOM SAUCE

1/2 ounces dried morels or porcini mushrooms
1 cup minced shiitake mushrooms
2 tablespoons olive oil
3 tablespoons minced shallots
1/2 cup dry white wine
1 1/2 cups heavy cream or half-and-half
1 tablespoon minced parsley
2 teaspoons Dijon mustard
Kosher salt, freshly ground pepper and red pepper flakes to taste

Soak morel mushrooms in 1 cup warm water until softened. Swish around
occasionally to dislodge any sand. Remove mushrooms and carefully strain
soaking liquid and reserve. Slice mushrooms shinly

Add oil and shallots to a saucepan and saute until very lightly colored. Add
mushrooms and saute 3 minutes longer. Add wine and reserved soaking liquid
and reduce by 2/3 over moderately high heat. Lower heat slightly. Add cream
and reduce to a light sauce consistency. Stir in parsley, mustard, salt and
pepper and keep warm. Adjust seasonings to taste.

SPINACH-ARUGULA PESTO

2 tablespoons chopped, peeled and toasted hazelnuts
1-1/2 cups packed spinach leaves
1-1/2 cups packed arugula leaves (or extra 1-1/2 cups spinach)
3 tablespoons freshly grated Parmesan cheese
1/2 cup olive oil
Defatted chicken or vegetable stock
Salt and freshly ground black pepper to taste

In a food processor or blender, process all of the ingredients until smooth.
Add enough stock to desired consistency.