façonnés à la main
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 min.
- 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 min, 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
faits à la main
avec riz citronné et carottes rôties
avec hauts de cuisse de poulet, flocons de piment et ciboulette
