This is Ricotta Gnocchi with [not so] Wild Mushrooms. I learned this dish from a cooking class at Under the Oak Cafe in Philly. It has rich earthy flavors, and I think it’s great for the fall. I’m still working on perfecting the texture of the gnocchi.

The prep of this one takes a looong time (about an hour). But I had a hungry helper, Rozzebudd, so it passed quickly. In all the hustle and bustle of the past few months, I’d forgotten how much I love to cook. Feels good to be back in the groove.

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