icon-location Los Angeles, CA

GNOCCHI DI RICOTTA CON FUNGHI E PECORINO

Rice

6 servings

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

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

    • 22821 Pacific Coast Highway, Malibu, CA, 90265
    310-456-3132