🎥 How to make Wild Mushroom Gnocchi | HD

Directions 📝

Prep 🔪

1. Fill a large pot with water, leaving about 1 inch of room from the top. Cover and bring to a boil over low heat.

2. Cut the mushrooms into bite sized pieces.
3. Remove the ricotta from its packaging and set onto your kitchen towel. Lightly press down to remove any excess moisture.
4. In a medium mixing bowl, add the drained ricotta and egg yolks. Grate in the parmesan, leaving a small amount for finishing the dish. Zest in the lemon and add a pinch of Balinese Truffle Salt. Use a wooden spoon to stir until well combined.
5. Set aside ¼ cup of 00 flour for your bench flour.
6. Gently incorporate the remaining ¾ cup flour into the mixture until the consistency resembles Play-Doh.
7. Use your bench flour to lightly dust your work surface, hands, and foil-lined sheet tray.
8. Transfer the dough to the dusted work surface and form into a disc.
9. Use a knife or bench scraper to cut the disc into 6 even wedges. Roll each wedge into a ¾” thick rope. Cut each rope into knuckle-sized pieces that resemble small pillows. Repeat with the remaining dough, transferring the gnocchi onto the prepared sheet tray.

How to Cook 🍳

1. In a large pan over medium-high heat, melt 6 tablespoons of butter, stirring until golden-brown. Turn off the heat and add the sage leaves. Set aside a few sage leaves for garnish, then season the brown butter sauce with a pinch of Balinese Truffle Salt and the juice from half of the lemon. Stir in a spoonful of the Truffle Carpaccio and set aside, off of the heat.

2. In a second saute pan over medium-high heat, melt the remaining 2 tablespoons of butter until foamy. Add the mushrooms and saute until lightly browned and caramelized. Season with a pinch of Balinese Truffle Salt.
3. Season the boiling water with a pinch of kosher salt. Add the gnocchi, stir, and blanch until they float, about 2 minutes.
4. Use a slotted spoon to transfer the gnocchi to the large pan with the brown butter sage sauce.
5. Reheat the mushrooms.
6. Plate the gnocchi, layering with the mushrooms and finishing with the sage leaves and more grated Parmesan. Dig in!!