Ricotta Gnocchi with Creamy Mushroom Sauce
made by hand- Milk
- Egg
- Wheat
- May contain traces of allergens
- Crustaceans
- Egg
- Fish
- Gluten
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
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).
Ingredients
200 g
Ricotta Cheese
(Contains: Milk)
1 unit(s)
Egg
(Contains: Egg)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
113 g
Mushrooms
1.5 cup
All-Purpose Flour
(Contains: May contain traces of allergens, Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
56 mL
Cream
(Contains: Milk)
7 g
Parsley
1 g
Truffle Sea Salt
(Contains: Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, May contain traces of allergens)
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
⅓ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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.
