Snapguide
STEPS
INGREDIENTS

Get 250g ricotta cheese, 90g plain flour, 1 egg, 1egg yoke, 75g finely grated Parmesan, 1/2 tsp salt.

All of the ingredients to make the Gnocchi

All of the ingredients to make the Gnocchi

Place everything in a bowl and mix

Place everything in a bowl and mix

Mix into a ball

Mix into a ball

Cut into 8 portions

Cut into 8 portions

Roll the 8 portions into 2cm wide sausages

Roll the 8 portions into 2cm wide sausages

Then cut the sausage into 3cm long pieces. Then leave aside until needed

Then cut the sausage into 3cm long pieces. Then leave aside until needed

Get 25g butter, 10g Swiss brown mushroom, sliced Salt and pepper to season Oregano and Parmesan to serve

Ingredients for mushrooms

Ingredients for mushrooms

Melt butter in pan on median heat

Melt butter in pan on median heat

Add mushrooms and cook, stirring for 5 minutes or until lightly browned.

Add mushrooms and cook, stirring for 5 minutes or until lightly browned.

Add salt and pepper to season.

Add salt and pepper to season.

Now get 25g butter, 1 eschalot chopped, 1 garlic clove chopped, 300mil thickened cream, 1lemon zested, 1long red chilli, split

Ingredients for sauce

Ingredients for sauce

Melt butter at low heat

Melt butter at low heat

Put in garlic and eschalot stirring for  3 minuets until cooked

Put in garlic and eschalot stirring for 3 minuets until cooked

Put in lemon zest

Put in lemon zest

Pour in cream

Pour in cream

Add salt and pepper

Add salt and pepper

Strain sauce into bowl and whip

Strain sauce into bowl and whip

Whip

Whip

Boil water in a pot. Season with salt. Boil gnocchi for 5 minutes.

Boil water in a pot. Season with salt. Boil gnocchi for 5 minutes.

Put Gnocchi into the pot for 5 minutes or until they start floating to the top

Put Gnocchi into the pot for 5 minutes or until they start floating to the top

Put onto plate when done

Put onto plate when done

Place sauce and mushrooms on Gnocchi with Parmesan on top.

Place sauce and mushrooms on Gnocchi with Parmesan on top.

  • 25.0g Butter
  • 100.0g Swiss brown mushrooms, sliced
  • 2.0tsp fresh thyme leaves
  • Salt and pepper, to season
  • Oregano and parmesan, to serve
  • 250.0g Ricotta cheese
  • 90.0g plain flour, plus extra, to dust
  • 1.0 Egg
  • 1.0 Egg yolk
  • 70.0g finely grated parmesan
  • 0.0tsp Table salt
  • 25.0g Butter
  • 1.0 eschalot, chopped
  • 1.0 garlic clove, chopped
  • 300.0ml Thinkend cream
  • 1.0 Lemon Zested
  • 1.0 Long red chilli, split