Ricotta Gnocchi
Recipes
Apr 24, 2023
1 min read
Ingredients
Ricotta Gnocchi
| 500 | gr | Perfect Italiano Ricotta |
|---|---|---|
| 100 | gr | Perfect Italiano Shredded Parmesan |
| 70 | gr | '00’ flour |
| 1/2 | tsp | Nutmeg |
| 2 | tsp | Fine chopped soft herbs (Italian parsley, basil & oregano) |
| 2 | ea | Egg yolks |
| Salt to taste | ||
| 3 | L | Blanching pot of salted water |
| 4 | L | Iced water bath |
Garlic Pangrattato
| 1 | ea | Loaf sourdough bread (dried & rip into small chunks) |
|---|---|---|
| 1 | ea | Lemon (finely grated zest) |
| 2 | ea | Garlic cloves (crushed and minced) |
| 60 | ml | Extra virgin olive oil |
| 1 | cup | Italian parsley (finely shredded) |
| 1 | tbsp | Lemon thyme or thyme leaves |
Building your Gnocchi
| 125 | ml | Anchor Extra Yield Culinary Cream |
|---|---|---|
| 150 | gr | Ricotta gnocchi |
| 50 | gr | Wild mushrooms (Swiss brown, oyster & enoki) |
| 30 | gr | Button mushrooms |
| 50 | ml | White wine |
| 2 | tbsp | Olive oil |
| 20 | gr | Western Star Unsalted Butter |
| Season to taste |
To Serve:
| 2 | tbsp | Garlic Pangrattato |
|---|---|---|
| 8-10 | ea | Enoki Mushrooms |
| 1 | tbsp | Herbs & parsley pollen to garnish |
| 1 | tbsp | Extra virgin olive oil (good quality) |
Method
Ricotta Gnocchi
- Mix ricotta, half the parmesan and egg together.
- Add chopped herbs and mix until combined
- Stir in flour gently until combined (don’t over work the dough)
- Dust a benchtop and roll the gnocchi into logs and cut into 5-8cm lengths and set aside ready to be blanched
- Drop gnocchi into the boiling blanching pot and leave until gnocchi floats
- Remove gnocchi from the water and refresh in an ice bath.
- Remove from ice bath and toss in olive oil to stop it from sticking again
Garlic Pangrattato
- Preheat oven to 180°C. Toss breadcrumbs with lemon zest, garlic and oil. Spread over a baking tray and bake for 5 minutes or until golden. Cool slightly.
- Place herbs in a food processor and pulse until roughly chopped. Add breadcrumbs and pulse to combine. Store in an airtight container for 1-2 days (re-crisp in warm oven if needed).
Assembly
- In a large pan over high heat, add 1Tblspn olive oil, mushrooms and sauté until slightly softened
- De-glaze the mushroom pan with white wine and cook off liquid
- Quickly blanch gnocchi in a saucepan of salted water to warm slightly, drain and add to mushroom mix
- Add more fresh herbs and toss to combine
- Add Anchor Extra Yield Culinary Cream, quickly toss to coat gnocchi and season to taste
- Remove from heat and toss through butter to loosen sauce and give the sauce a nice sheen.
To Serve:
- Pour gnocchi into a bowl
- Sprinkle with pangrattato & raw enoki mushrooms
- Garnish with parsley pollen & extra virgin olive oil
