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
Place everything in a bowl and mix
Mix into a ball
Cut into 8 portions
Roll the 8 portions into 2cm wide sausages
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
Melt butter in pan on median heat
Add mushrooms and cook, stirring for 5 minutes or until lightly browned.
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
Melt butter at low heat
Put in garlic and eschalot stirring for 3 minuets until cooked
Put in lemon zest
Pour in cream
Add salt and pepper
Strain sauce into bowl and whip
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 onto plate when done
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