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Categories:
dough fresh Ricotta eggs yolks nutmeg salt ground black pepper Parmesan cheese flour flour onion heavy cream garlic tartufo mushroom red kuri white wine butter Pecorino cheese
Viewed: 67 - Published at: 5 years agoIngredients
- GNOCCHI DOUGH
- 1 1/2 lbs fresh ricotta
- 2 eggs
- 2 yolks
- 1/8 teaspoon nutmeg
- 1 tablespoon salt
- 1 tablespoon ground black pepper
- 2 cups parmesan cheese (grated).
- 1 cup semolina flour
- 1 cup all purpose flour
- SAUCE
- 1 medium size white onion small dice
- 2 cups heavy cream
- 2 teaspoons minced garlic
- 5 tablespoons tartufo mushroom paste
- 1 medium red kuri squash peeled, seeded and small diced
- 1/4 cup dry white wine
- 1 tablespoon butter
- grated pecorino cheese
Method
- GNOCCHI INSTRUCTIONS:
- * Combine eggs, yolks, ricotta in a KitchenAid mixer.
- * Combine all dry ingredients in another bowl.
- * Turn on mixer and incorporate into wet ingredients, turn off mixer, add dry ingredients and turn on low, let mix completely at low speed.
- * Turn out dough into a stainless bowl.
- * Divide into 3 separate pieces and wrap with plastic wrap.
- * Let sit in refrigerator for up to 2 hours.
- * Once dough has set, take dough out of refrigerator to roll out gnocchi pieces now. Unwrap one piece of dough and cut piece into three separate parts.
- * Begin to roll the dough on the counter like you are making a snake.
- * Continue to roll making sure you are evenly rolling the snake.
- * When a 1/2 inch thickness is obtained cut 1/2 inch pieces lengthwise as well.
- * Place these cut pieces onto a sheet pan with 1 cup of flour in one corner.
- * Sprinkle flour onto cut pieces-do this until all dough is finished.
- * Once finished, put in freezer leaving on tray uncovered.
- * Let firm up for 1 hour.
- SAUCE INSTRUCTIONS:
- * Place cut squash on sheet pan along with 3-4 tablespoons of olive oil and roast in a 375-degree oven for 20 minutes, check after this time to see if tender. Reserve.
- * Put 5-quart pot on stove and turn on high.
- * Take gnocchi out of freezer and place the desired amount in a bigger holed strainer. Remove excess flour and place in the boiling water. When gnocchi floats, they are done.
- * In the meantime start to take a larger size saute pan and turn heat on med high.
- * Add diced onion and 2 teaspoons of garlic, then add white wine.
- * Add cooked squash, reduce wine by half. Bring to a boil.
- * Once boiling, take off of heat, but keep burner on.
- * Add finished gnocchi.
- * Try to do these two things together, do not let gnocchi sit in strainer for too long, it will stick and get mushy.
- * Gently mix in cream sauce and add butter. Then add salt and pepper.
- * Portion onto plates, add chives and sprinkle with pecorino cheese.
