Ricotta Gnocchi with a Red Wine and Mushroom Sauce

Ingredients

• Gnocchi

  • 2 containers 475 g ricotta cheese
  • 1 cup (250 ml) grated Parmigiano-Reggiano cheese
  • 6 eggs
  • 2 teaspoons (10 ml) chopped fresh thyme
  • 2 1/2 cups (625 ml) unbleached all-purpose flour

• Red Wine Sauce

  • 1 shallot, chopped
  • 3 tablespoons (45 ml) butter
  • 1 tablespoon (15 ml) all-purpose flour unbleached
  • 1/2 cup (125 ml) red wine
  • 4 cups (1 litre) chicken broth
  • 1 tablespoon (15 ml) tomato paste
  • 2 packages 20 g dried morels
  • 1 package 20 g dried porcini or chanterelles
  • 1 pinch ground nutmeg, or to taste
• • 1/4 cup (60 ml) chopped parsley
  • 1/2 cup (125 ml) Parmigiano-Reggiano shavings
  • Salt and pepper