Ricotta Gnocchetti Recipe
Maine Lobster, Beech Mushrooms, Black Truffle
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Ingredients
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For the Ricotta Gnocchetti
For the Lobster and Mushroom Sauce
Method
Making the Ricotta Gnocchetti
- 1
Prepare the Dough
In a large bowl, combine ricotta cheese, flour, egg, and salt. Mix until a soft dough forms.
- 2
Shape the Gnocchi
On a lightly floured surface, roll the dough into long ropes about 1/2 inch thick. Cut into 1-inch pieces and shape them into gnocchi by pressing with a fork.
- 3
Cook the Gnocchi
Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
Preparing the Lobster and Mushroom Sauce
- 4
Sauté the Mushrooms
In a large skillet, melt the butter over medium heat. Add the minced garlic and beech mushrooms, cooking until the mushrooms are tender, about 5 minutes.
- 5
Add the Lobster and Cream
Stir in the lobster meat and heavy cream. Cook for an additional 3-4 minutes, allowing the sauce to thicken slightly.
- 6
Combine with Gnocchi
Add the cooked gnocchi to the sauce, tossing to coat. Season with salt and pepper to taste.
- 7
Finish with Black Truffle
Remove from heat and stir in the shaved black truffle just before serving.
