Ricotta dumplings with porcini sauce

Ricotta dumplings with porcini sauce

Gnocchi di ricotta con sugo di porcini

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
400g fresh ricotta
180g plain flour
4 tablespoons dry breadcrumbs, plus extra if needed
salt
pepper
nutmeg, freshly grated

Sauce

Quantity Ingredient
20g dried porcini mushrooms
70g butter
1 garlic clove, crushed
200g fresh porcini mushrooms, finely sliced
1 tablespoon parsley leaves, torn
2 tablespoons dry white wine

Method

  1. To make the dumplings, mix the ricotta, flour and breadcrumbs together, seasoning with salt, pepper and nutmeg to taste. To check that the mixture will stick together (there is no egg here), take a little pellet of the mixture and drop it into boiling salted water. If it falls apart, you need to add some more breadcrumbs to the mixture. When the consistency is right, roll into sausages, 2cm in diameter, and cut into 2–3cm lengths. Press the gnocchi gently on the tines of a fork to give them a rippled effect, rolling them off on to a clean tea towel. Cover and rest for 30 minutes.
  2. Meanwhile for the sauce, soak the porcini in hot water for 20 minutes. Drain and chop the soaked porcini, reserving the liquid. Melt the butter in a pan, add the garlic and fry until softened but not coloured. Immediately add the sliced fresh and dried porcini and sauté for 5–8 minutes. Season with salt and pepper, and add the parsley, wine and porcini liquid (leaving any sediment behind). Bring to the boil and reduce slightly.
  3. Bring a very large pan of salted water to the boil, add the gnocchi and cook for a minute or two, scooping them out with a slotted spoon when they come to the surface. Add them to the porcini sauce and toss to mix. Serve hot, sprinkled with grated Parmesan.
Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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