Ricotta Gnocchi with Caesar's Mushroom
Cooks in:
45mins
Levels:
Medium
Serves:
4
List of Ingredients
- 1 lb 5 OZ. of Cow's milk ricotta
- 3 OZ. of Caesar’s mushrooms
- 1/3 CUP of flour
- 3 TBSP. of spinach, boiled and squeezed dry
- 2 WHOLE of eggs
- 2 WHOLE of yolks
- Butter
- Sage
- Salt
- Pepper
Method
Blend half of the ricotta with a pinch of salt, a grind of pepper, 1 egg, 1 yolk and 1 1/2 tbsp sifted flour. Blend the remaining ricotta with the spinach, 2 tbsp flour, 1 egg, 1 yolk, salt and pepper.
Transfer both ricotta mixtures to the refrigerator for 10-15 minutes. Gently wipe the mushrooms clean and rinse under running water for a few moments, then cut into thin layers, preferably using a mandoline).
Heat 3 tbsp butter with a few sage leaves until the butter turns a deep brown. Heat a pot of salted water until shimmering but not boiling.
Remove the two ricotta mixtures from the refrigerator, form into small quenelles and place directly into the hot water, then cook for a few minutes from when they begin to float (ricotta gnocchi). Divide the gnocchi between the plates and top with the mushroom slices, the browned butter, and the sage leaves.
