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| GNOCCHI DI RICOTTA CON FUNGHI E PECORINO |
| 6 servings |
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| INGREDIENTS |
3 C ricotta cheese
1 1/4 C heavy cream
5 eggs
4 C flour
1/4 C hot water
2/3 C porcini mushrooms, sliced
2 T extra-virgin olive oil
1 garlic clove, minced
1/4 C parsley, chopped
1/3 C chicken stock
1/2 C pecorino cheese, freshly grated
to taste salt and pepper
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| METHOD |
| Blend together with a large spoon the ricotta cheese, heavy cream
and egg in a mixing bowl. Next add the flour, hot water, salt and
pepper and mix thoroughly.
Bring 1 quart of water to boil. Place the ricotta mixture in a pastry
bag and cut mixture in 1/2-inch circles white pushing it through the
bag. This should be done while holding the pastry bag over the pot,
allowing the gnocchi to fall directly into the boiling water. Cook the
gnocchi and remove them from the water as they float to the top
(appox. 5 minutes).
Sauté porcini mushrooms in olive oil, garlic and parsley for 2-3
minutes. Add the cooked gnocchi to the pan. Next, add the chicken
stock and 1/2 cup of pecorino cheese and toss.
Plate the gnocchi with sauce and sprinkle the remaining pecorino on top |
| EQUIPMENT |
| mixing bowl
pot
pastry bag
sauté pan |
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