2. In a medium bowl, beat the egg with the egg yolks just to mix. Stir in the ricotta. Add the flour and 1/2 teaspoon of the salt and stir until just blended.

3. With floured hands, taking about 2 teaspoons at a time, shape the mixture into 18 small ovals and drop them onto a plate that has been sprinkled with flour.

4. Carefully drop the gnocchi one by one into a large, wide pot of gently boiling, salted water and cook for 8 minutes after you add the last one. Remove the gnocchi with a slotted spoon and drain on paper towels. Cover to keep warm.

5. If using shiitakes or portobellos, remove the stems. Slice the mushrooms. In a large frying pan, heat the oil over moderately high heat. Add the mushrooms and cook, stirring, for 1 minute. Add the reserved stock, the greens, chopped herbs, the remaining 3/4 teaspoon salt and the pepper and cook, covered, until the greens are just cooked through, about 4 minutes.

6. Using a slotted spoon, put a mound of the greens and mushrooms in the center of each plate. Cook the pan juices until thickened to a syrupy sauce, about 3 minutes. Put 3 gnocchi around each mound of greens and pour the sauce over all. Drizzle with the truffle oil, if using. Garnish with the herb leaves.

Chef's Wine Suggestion

A young rose from one of the coastal appellations in France's Provence region is perfect with the rich cheese and earthy wild mushrooms. The crisp, clean fruit flavors of the wine should refresh the palate and create an exciting symbiosis of flavors.

--Wayne Nish

Published in Food & Wine Magazine

-- Food & Wine Magazine