Potato & Ricotta Gnocchi (agf, Aveg) Recipe
Choice of: Truffled Mushroom Cream Sauce & Parmesan Cheese OR Cognac Lobster Sauce & Parmesan Cheese
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Ingredients
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Gnocchi
Truffled Mushroom Cream Sauce
Cognac Lobster Sauce
Method
Gnocchi Preparation
- 1
Cook the Potatoes
Boil the Russet potatoes in salted water until tender. Drain and let cool slightly. Peel and mash until smooth.
- 2
Make the Gnocchi Dough
In a bowl, combine mashed potatoes, ricotta cheese, egg, and salt. Gradually add flour until the dough comes together. Knead gently until smooth.
- 3
Shape the Gnocchi
Divide dough into sections. Roll each section into a rope about 1/2 inch thick, then cut into 1-inch pieces. Optionally, roll each piece over a fork to create ridges.
- 4
Cook the Gnocchi
Bring a large pot of salted water to a boil. Add gnocchi and cook until they float to the top, about 2-3 minutes. Remove with a slotted spoon.
Truffled Mushroom Cream Sauce
- 5
- 6
Make the Sauce
Pour in heavy cream and truffle oil. Let simmer for a few minutes until thickened. Stir in grated Parmesan, salt, and pepper to taste.
Cognac Lobster Sauce
- 7
- 8
Make the Sauce
Add cognac and let it reduce slightly. Stir in heavy cream and chopped lobster. Cook until heated through. Stir in Parmesan, salt, and pepper to taste.
