Wild Mushroom Gnocchi
Chef Tucker
Rated 5.0 stars by 1 users
Category
Pasta & Grains
Cuisine
Italian
Servings
2-4
Prep Time
45 minutes
Cook Time
30 minutes
Hey everyone, Chef Tyler here! Indulge in the earthy richness of my Wild Mushroom Gnocchi. These delicate potato dumplings are paired with a medley of wild mushrooms sautéed to perfection in garlic and butter, then finished with a sprinkle of Parmesan cheese and fresh herbs. It's a dish that brings warmth and comfort to any table, perfect for cozy evenings with loved ones. Dive into this flavorful creation and savor every bite! 🍄🍠🧀
Ingredients
-
¼ pound wild mushrooms
-
12 ounces whole-milk ricotta
-
3 egg yolks
-
1 ounce Parmesan cheese
- 1 lemon
-
1 packet S&P Seasoning
- 1 cup 00 Flour (Reserve ¼ cup flour)
-
4 ounces unsalted butter
-
8-10 sage leaves
- 1 jar Truffle Ca
- Large pot with a lid
- Kitchen towel
- Medium mixing bowl
- Wooden spoon
- ¼ cup measure
- Foil-lined sheet tray
- Large cutting board
- Knife or bench scraper
- 2 Large saute pans
- Box cheese grater
- Slotted spoon
-
S&P Seasoning
- Fork
MISE EN PLACE 🔪
Directions
PREP 🥒
Fill a large pot with water, leaving about 1 inch of room from the top. Cover and bring to a boil over low heat.
- Cut the mushrooms into bite sized pieces.
- Remove the ricotta from its packaging and set onto your kitchen towel. Lightly press down to remove any excess moisture.
In a medium mixing bowl, add the drained ricotta and egg yolk. Grate in the parmesan, leaving a small amount for finishing the dish. Zest in the lemon and add a pinch of S&P Seasoning. Use a wooden spoon to stir until well combined.
- Set aside ¼ cup of 00 flour for your bench flour.
- Gently incorporate the remaining ¾ cup flour into the mixture until the consistency resembles Play-Doh.
- Use your bench flour to lightly dust your work surface, hands, and foil-lined sheet tray.
- Transfer the dough to the dusted work surface and form into a disc.
- Use a knife or bench scraper to cut the disc into 6 even wedges. Roll each wedge into a ¾” thick rope. Cut each rope into knuckle-sized pieces that resemble small pillows. Repeat with the remaining dough, transferring the gnocchi onto the prepared sheet tray.
HOW TO COOK 🍳
In a large pan over medium-high heat, melt 6 tablespoons of butter, stirring until golden-brown. Turn off the heat and add the sage leaves. Set aside a few sage leaves for garnish, then season the brown butter sauce with a pinch of S&P Seasoning and the juice from half of the lemon. Stir in a spoonful of the Truffle Carpaccio and set aside, off of the heat.
In a second saute pan over medium-high heat, melt the remaining 2 tablespoons of butter until foamy. Add the mushrooms and saute until lightly browned and caramelized. Season with a pinch of S&P Seasoning.
Season the boiling water with a pinch of S&P Seasoning. Add the gnocchi, stir, and blanch until they float, about 2 minutes.
- Use a slotted spoon to transfer the gnocchi to the large pan with the brown butter sage sauce.
- Reheat the mushrooms.
- Plate the gnocchi, layering with the mushrooms and finishing with the sage leaves and more grated Parmesan. Dig in!!