That’s right, I took a deep breath and delved deep into the world of gnocchi the other day. I wasn’t one of those kids who was lucky enough to have a Nonna straight from Italy who toiled in the kitchen day in and day out and who would jump at the chance to teach you proper dough techniques. No, I, my friends, am a doughtard. Normally the idea of doing anything with dough makes me sweaty with anxiety, however, since I have mastered the art of scone dough I figured I would give this another chance. And good heavens am I ever glad I did… I have been MISSING OUT. Like… never-tried-bacon missing out. Oh my dearest gnocchi, the years we’ve missed out on are plentiful but I will make it up to you in the tastiest way possible.
[Mind the uninspired photos. Lighting has not been on my side.]
I followed this recipe from Delicious Days to a tee and was so impressed at how easy and quick it was. If you’ve been avoiding gnocchi - GIVE YOUR HEAD A SHAKE DEAR FRIEND! This recipe will make you a superstar among friends and perhaps even foes.
Now get out your scale, roll up your sleeves, and proceed with extreme enthusiasm!
Ricotta Gnocchi with Wild Mushroom Cream Sauce
Ingredients (for 2):
250 g Ricotta
1 egg yolk, medium or large
1/2 tsp fine sea salt
30 g Parmesan Cheese, freshly grated
50-75 g all-purpose flour [depending on how sticky your dough is], extra for dusting the dough/board
Mushroom Cream Sauce [recipe to follow]
1. Drain any excess liquid from the Ricotta
2. Mix the Ricotta, Egg Yolk, Parm, and Salt in a bowl with a wooden spoon
3. Add flour until just combined. It will be a sticky dough. You can add more flour if you’d like but the more flour you add the less silky and light the Gnocchi will be in the end.
Step Two [the very not intimidating part: go quick and use a soft tough]
1. Flour a large cutting board. Take a tablespoon or two of the dough and put it into the cutting board.
2. Dust the dough with flour and make sure your hands are floured as well.
3. Roll the dough [with your hands] lightly into a finger thick log.
4. Flour a knife blade and cut it into small [1.5”] pillows.
5. Bring a big pot of salted water to a boil and reduce heat to a rolling simmer.
6. Put the gnoccho onto a floured baking sheet until ready to boil.
7. Once you’re ready to cook the gnocchi - add them to the simmering water 10-12 at a time and stir so they don’t stick to the bottom. Cook for about 4 minutes. They will be floating on top of the water. Remove from water with a slotted spoon and serve immediately with mushroom sauce.
Wild Mushroom Cream Sauce
2T unsalted butter
1C cleaned, trimmed wild mushrooms
1/4C Dry White Wine
1/4C Heavy Cream
Salt and Pepper to taste
Add butter to a sauce pan and let it melt over medium heat. Add mushrooms and let them cook for a few minutes. Add the white wine and let it simmer and reduce for 2 minutes. Add the cream and let it all reduce until it coats the back of a spoon. Toss with Gnocchi [equally delicious with pasta, over your favourite meat dishes etc].
If my courage keeps up, I’ll soon be experimenting with some different types of gnocchi [sweet potato and perhaps a wild rice if I can find the recipe] if for no other reason than for the gnocchi jokes.