Ricotta Gnocchi with Mushrooms, Lemon Broccoli, Focaccia

Sorry, no pictures but it is delicious.

Homemade Ricotta Gnocchi: made a single recipe (8 ounces ricotta) without the suggested sauce, fed us but not enough for leftovers - double recipe next time.  The recipe says this should take 1 hour but it didn't take that long (unless, perhaps, if you count the time when the water is coming to a boil, which I don't because I am working on other things at the same time).  It is really easy to make (my 4 year old was helping).

Mushrooms: Slice mushrooms (cremini, about 3/4 lb), set aside.  Melt 1 Tbsp butter in skillet, add 2 cloves sliced fresh garlic and a small pinch of salt, saute for 1-2 minutes until fragrant (do not brown).  Add sliced mushrooms, pinch or two of salt.  Saute on medium heat stirring frequently.  As mushrooms soften, add butter (a little at a time), until there is a total of 6 Tbsp of butter in the mushrooms.  Once mushrooms are fully cooked, lower heat and add about 1/3 cup grated Parmesan cheese.  Stir.

I would have liked to toss all of the mushrooms and gnocchi together in a single dish but not all of my children like mushrooms so I tried to mix them together on individual plates as best as possible.  Sprinkle with grated Parmesan cheese.

Lemon Broccoli: For 3/4 - 1 lb broccoli, cut into florets (save stalk for stock), rinse and set aside.  Melt 1 Tbsp butter in skillet.  Add broccoli, 2 cloves of fresh sliced garlic, and 1-2 Tbsp lemon juice.  Cover and let cook on medium until broccoli is dark green but not overcooked.  Sprinkle with salt.

**Fun fact - the resulting juice from this dish is pink.**

Focaccia: Follow the recipe except, the only seasoning I used was the garlic powder.  After the 20 minute rest period, flatten on baking sheet(s), top with sliced garlic, coarse salt, and drizzle with olive oil.  Bake as directed.