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GnocchiB 2

Herbed Ricotta Gnocchi with Mushrooms

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Ingredients
  

  • 360 g fresh ricotta
  • 80 g finally grated parmesan cheese
  • 150 g flour
  • 3 eggs
  • a handful of chopped parsley and chives
  • 1 tsp sea salt flakes
  • freshly cracked black pepper
  • 250 g portabellini mushrooms halved
  • 150 g baby white button mushrooms
  • olive oil for frying
  • sea salt flakes and freshly cracked black pepper
  • fresh sage leaves flash fried in olive oil till crisp

Instructions
 

  • Mix the ricotta and parmesan in a large bowl
  • Add the flour, eggs, herbs, salt and pepper and mix until combined to a sticky dough
  • Divide the dough in half and roll out each piece on a floured surface to a 3cm wide log
  • Slice into 2cm wide pieces and set aside on a floured tray
  • Fry the mushrooms in some olive oil until cooked
  • Season with sea salt and black pepper and keep warm
  • Bring a large pot of salted water to the boil and cook the gnocchi in batches until risen to the surface and cooked through
  • Remove with a slotted spoon and serve with the warm mushrooms and crispy sage leaves
  • OPTIONAL :
  • Transfer the cooked gnocchi to a pan with hot olive oil and fry on each side for 2 minutes or so until golden and crisp
  • Serve immediately with the warm mushrooms and sage leaves