faits à la main
Ingrédients : Ricotta (lait) (lactosérum pasteurisé, lait pasteurisé, acide citrique, sel) • Farine tout usage (blé) • Champignons • Crème 35% (lait) (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) • Œuf de catégorie A • Parmesan (lait) (lait pasteurisé, substances laitières modifiées, eau, amidon de maïs et/ou amidon de pomme de terre modifiés, fromage (lait, culture bactérienne, sel, enzyme microbienne, lipase), sel, acide citrique, phosphate de sodium, acide lactique, arôme, citrate de sodium, sorbate de potassium, colorant caramel, bêta-carotène, mélange antiagglomérant (fécule de pomme de terre, amidon de maïs, dextrose, sulfate de calcium, cellulose, natamycine, enzyme)) • Persil • Sel de truffe (sel de mer, truffe noire d'été, arômes).
Allergens
Tags
Fromage ricotta
200 g
Œuf
1 unit(s)
Parmesan, râpé grossièrement
0.25 cup
Champignons
113 g
Farine tout usage
1.5 cup
Crème
56 mL
Persil
7 g
Sel de truffe
1 g
Beurre
2 tbsp
Sel
0.33 tsp
Poivre
0.13 tsp
- 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.
- Divide gnocchi between bowls.
- Sprinkle truffle salt, Parmesan and parsley over top.
840
kcal
Calories
44
g
Fat
26
g
Saturated Fat
78
g
Carbohydrate
6
g
Sugar
4
g
Dietary Fiber
32
g
Protein
225
mg
Cholesterol
1050
mg
Sodium
1.5
g
Trans Fat
500
mg
Potassium
500
mg
Calcium
5
mg
Iron
avec hauts de cuisse de poulet, flocons de piment et ciboulette
