Cheese · condiment · egg-free · lunch · Pasta · Sauce · vegetable

Ricotta Gnocchi with Mushroom Ragu

 

Ricotta Gnocchi with Mushroom Ragu

This seems like a fairly complicated recipe, but really making ricotta gnocchis is so easy that with only 2 ingredients, there is no reason to not go ahead and make these! On a lazy sunday afternoon, this is the perfect recipe to tackle on and impress yourself and others with the results!

These are soft as pillows and so in order not to have just a big plate of mush, you need to balance it out with some crunch.  I achieve this with some beautiful garlicky Panko breadcrumbs and crispy bacon bits!  To make it rich and heavenly, I drenched these in a beautiful mushroom ragu, perfect for those cold winter days.  Of course you could always serve these in a simple marinara sauce, just don’t forget your crunchy element in there somewhere.

For the gnocchis, in a big bowl, combine the ricotta with the salt and pepper. Add 1 cup of flour and mix until all the flour is combined. You may need to add some flour depending on how moist your ricotta is. In the end you want to be able to make a patty easily without it being sticky.  Here I added another 1/4 cup of flour to achieve that. Separate the dough in 8 equal pieces.

On a floured surface, roll out each piece into a long snake, kind of like when you were a kid playing with play-doh! Go ahead and get the kids involved in this step, it’ll go faster! 😉 You want the “snakes” to be about 1 inch of circumference.  Then simply cut them into small bite size pieces.  Don’t hesitate to flour your surface as you go along.  I keep the completed pieces on a piece of floured parchment paper.  You can watch my quick tutorial on my Instagram page! 😉  Here you may go ahead and freeze them for a later use.  Freeze them by laying them on a baking sheet.  Once they are frozen, toss in a resealable bag and freeze until needed. They will be good for about 3 months.

Once you have it all done in beautiful little pillows, bring a large pot of salted water to a boil.  Prepare a baking sheet, with a lightly oiled parchment paper on the side.  In about 4 batches, cook the gnocchis for about 2 to 3 minutes each, until they come back up to the surface.  With a slotted spoon and being gentle as they are quite fragile, toss them in the oil and let cool while repeating for remaining gnocchis.

Ricotta Gnocchi with Mushroom RaguFor the mushroom ragu, cook the bacon until crispy and leaving the fat in the pan, drain the bacon pieces on a paper towel and set aside.  Cook the mushrooms in the bacon fat, adding a little butter if needed.  You want the mushrooms to be nice and golden.  Then add the shallot, celery and thyme, stirring until soften.   with the wine and vinegar and let reduce by half.  Add the demi-glace and let simmer 6 to 10 minutes.

Ricotta Gnocchi with Mushroom RaguAdd in your cooked gnocchis and let simmer until warmed through.  Serve with crispy Panko breadcrumbs (*see note), minced chives, freshly grated Parmesan and bacon pieces.

  • For the garlicky Panko breadcrumbs, melt some salted butter in a pan, add a glove of garlic and toss in the Panko.  Keep stirring until crispy and brown (about 2 to 3 minutes), remove from pan and let cool.

 

Bon Appétit!
Ingredients for 8 portions:

Mushroom ragu:

4 cups of sliced mushrooms (any kind)
1 1/4 cup (300ml or 1 container) of veal demi-glace (or veal half glaze) (mostly found in the frozen section of your super market, try to avoid the powder stuff…)
1 cup of white wine
2 shallots minced
1 clove of garlic minced
1 tbsp of butter
2 sprigs of thyme
1 tsp of sherry vinegar
1/2 tsp of fresh ground black pepper
Salt to taste

Ricotta Gnocchi

3 1/2 cups (or 2x 350g containers) of ricotta
1 1/4 cup of flour plus more for sprinkling
1 tsp of salt
1/2 tsp of fresh ground black pepper

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