Gnocchi di Ricotta con Sugo di Porcini

GNOCCHI DI RICOTTA:

400 g – 12 oz fresh Ricotta
180 g – 6 oz plain flour
5 tbsp breadcrumbs
salt and pepper
generous pinch freshly grated nutmeg

To prepare the Ricotta Gnocchi, mix all above ingredients in a large bowl thoroughly. The dough should hold together well and hold its shape. Take a good handful of the mixture and roll into long ‘sausage’ shapes, about ¾” thick. Cut into 1? long pieces and gently roll each piece with the back of a fork to give the Gnocchi a textured appearance which will hold the sauce better. Repeat with all the mixture. Place the Gnocchi on a tray and cover with a clean tea-towel until you are ready to boil them. Place a large pan pan of salted water on the cooker to heat while you make the sauce.

SUGO DI PORCINI:

20 g – 1 oz Dried Porcini Mushrooms
60 g – 2 oz Butter
1 garlic clove, crushed
250 g – 8 oz fresh oyster or other good mushrooms, finely sliced
1 tbsp flat leaf parsley, chopped
2 tbsp dry white wine
50 g Parmesan, freshly grated

Soak the dried porcini in hot water ( 1 pint – 475 ml ) for approx. 20 minutes . Drain and chop, RESERVE THE LIQUID!

Melt the butter in a saucepan over a medium heat. Add the garlic and fry gently for about 3 minutes, just until garlic softens, do not allow garlic to colour. Add the fresh and the soaked mushrooms, sauté for about 5 or 7 minutes until the fresh mushrooms are softened. Season with salt and pepper to taste, add parsley, wine, and porcini liquid (make sure to leave the sediment from liquid, don’t add to the sauce). Bring to the boil, turn heat to low-medium and reduce for about 20 minutes. Once sauce is thickened, to your choice, add the Parmesan, stir and keep warm and covered until the Gnocchi are ready.

When the water is at a rolling boil carefully place the Gnocchi, in batches, in the water, when they bob to the top of the water and float they are cooked and ready. Remove them with a slotted spoon and place in a warmed bowl while you continue to cook the rest. When they are all cooked, coat in the sauce and serve with a crisp, dressed salad.

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