Ricotta Gnocchi Recipe
Black Truffle Coulis, Peas, Creamy Truffled Mushrooms
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Ingredients
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Gnocchi
Black Truffle Coulis
Creamy Truffled Mushrooms
Peas
Method
Gnocchi Preparation
- 1
Make the Gnocchi Dough
In a bowl, combine ricotta cheese, flour, egg, and salt. Mix until a dough forms. If it's too sticky, add more flour. Roll the dough into logs and cut into bite-sized pieces.
- 2
Cook the Gnocchi
Bring a pot of salted water to a boil. Drop in the gnocchi and cook until they float to the surface (about 2-3 minutes). Remove with a slotted spoon and set aside.
Black Truffle Coulis
- 3
Prepare the Coulis
In a small saucepan, combine black truffle oil and heavy cream. Heat gently over low heat, stirring until warmed. Season with salt and pepper to taste.
Creamy Truffled Mushrooms
- 4
- 5
Finish the Sauce
Stir in heavy cream and black truffle oil. Cook until the sauce thickens slightly. Season with salt, pepper, and add chopped parsley.
Peas Preparation
- 6
Cook the Peas
In a small saucepan, melt butter over medium heat. Add peas and cook until heated through. Season with salt and pepper.
Assembly
- 7
Plate the Dish
On a plate, place the gnocchi, spoon over the creamy truffled mushrooms, add the peas, and drizzle with black truffle coulis before serving.