Busca el sello.
Mira todas las recetas

FRIED SAGE AND CHANTERELLES RICOTTA GNOCCHI

Recipes

Ingredientes:

Ricotta Gnocchi: – 18 ounces Real California Ricotta cheese – 1 whole egg – 1 egg yolk – 2 ounces grated Real California Romanello Dolce cheese – 1 teaspoon salt – Pinch nutmeg – 7 ounces pasta flour Brown Butter Sauce: – Real California butter, as needed – Chanterelle mushrooms, as needed – Sage leaves, as needed :Gnocchi, Pasta, Dinner, Italian, Italian Cheese
Encuentra productos de “Real Califronia Milk” cerca tuyo
Encontrar y Comprar

Direcciones:

To prepare the Ricotta Gnocchi, drain ricotta overnight then place in a mixer with paddle attachment. Mix cheese on low until smooth. Fold in egg, egg yolk, Romanello cheese, salt, nutmeg. Blend in pasta flour until mixture forms a dough. Place dough on wooden table and lightly knead with about 3/4 cup pasta flour. Wrap in plastic and allow to rest for 30 minutes. Once rested, roll dough into logs about 32 inches long and as thick as your thumb. Cut roll into one-inch gnocchi and dust with pasta flour.

To serve, cook one portion of gnocchi in simmering water, about 5 minutes. Drain. Heat butter in medium frying pan until melted. Stir in chanterelles and sage leaves. Cook stirring over medium heat until chanterelles are lightly browned and butter is well browned. Toss in drained gnocchi then plate to serve.

PER ORDER: Makes 4-6 servings

Recipe courtesy of Freedom Rains, a Mano, San Francisco, Calif.

close