Ricotta Gnocchi with Creamy Mushroom Sauce

Test Kitchen

Discovery

New

made by hand

45 min

Difficulty: 1/3

Italian

Ingredients: Ricotta cheese (milk) (pasteurized whey, pasteurized milk, citric acid, salt) • All-purpose flour (wheat) • Mushrooms • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Grade A egg • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Parsley • Truffle sea salt (sea salt, black summer truffle, flavors).

Allergens

Sulphites

Soy

Mustard

Milk

Wheat

Egg

May contain traces of allergens

Crustaceans

Gluten

Peanuts

Sesame

Tree nuts

Fish

Tags

Classic-euro-dishes

Discovery

New

Pasta-noodles

Ingredients

Ricotta Cheese

200 g

Egg

1 unit(s)

Parmesan Cheese, shredded

0.25 cup

Mushrooms

113 g

All-Purpose Flour

1.5 cup

Cream

56 mL

Parsley

7 g

Truffle Sea Salt

1 g

Butter

2 tbsp

Salt

0.33 tsp

Pepper

0.13 tsp

Preparation

Before starting, bring a large pot of salted water to a boil (use same for 4 servings). Wash and dry all produce.
Reserve 3 tbsp (6 tbsp) flour.
To a large bowl, add ricotta, egg, remaining flour, 1/2 tbsp (1 tbsp) salt and 1/4 tsp (1/2 tsp) pepper. Mix thoroughly until it forms a ball.
Cover with plastic wrap and let rest for 5 mins.

Thinly slice mushrooms.
Roughly chop parsley.

On a flat surface, add 1 tbsp (2 tbsp) of the reserved flour and place gnocchi dough on top. Cut dough into 8 equal pieces, then, using your hands, gently roll out each piece out into an even log approximately 3/4-inch wide.
Cut each log into individual 1-inch little gnocchi squares. Lightly dust the gnocchi with flour once more and give them a quick toss so that they are all lightly coated with flour. (This will help prevent them from sticking together.)
Transfer gnocchi to a plate.

To a large non-stick pan, add 2 tbsp (4 tbsp) butter over medium-high. When melted, add mushrooms. Cook for 5-6 min, stirring occasionally, until softened. Season with salt and pepper.
Remove from heat.

To the boiling water, add gnocchi. Cook for 3-4 mins, until gnocchi float to the top.
Reserve 1/2 cup (1 cup) pasta water, then strain gnocchi.
To the pan with mushrooms, add gnocchi, cream and reserved pasta water. Cook over medium-high for 2-3 min, stirring frequently, until reduced.