Wild Mushroom Gnocchi with Black Truffle, Brown Butter, and Sage
Hosted by Chef Tucker
LET'S GET COOKING!
Welcome to your On-Demand culinary experience! In this video, Chef Tucker will walk you through each step to make delicious ricotta gnocchi from scratch, along with a luxurious brown butter and sage sauce with wild mushrooms and black truffles. Please click the links to the left for the shopping list, recipe, and helpful tips from Chef Tucker.
• Once you add the flour to your gnocchi dough, it’s important to stir until just combined. If you continue to stir or knead the dough, your gnocchi will be heavy and dense rather than light and pillowy.
• When browning your butter, stir frequently and keep an eye/nose on it. You want the butter to have little spots of golden brown toasted milk solids (not black, as that means it’s burned). If your butter starts looking a little too dark, add in a splash of pasta water. If it’s black, try again! :)
• If you want to add an extra layer of truffly goodness, drizzle some oil from the Truffle Carpaccio over your finished dish.
• This recipe is absolutely delicious with wild mushrooms, but it’s also a great base for a huge variety of vegetables. Feel free to substitute or mix and match with whatever delicious vegetables are in season, or even stir in some greens at the very end (off the heat) to add freshness.
• When browning your butter, stir frequently and keep an eye/nose on it. You want the butter to have little spots of golden brown toasted milk solids (not black, as that means it’s burned). If your butter starts looking a little too dark, add in a splash of pasta water. If it’s black, try again! :)
• If you want to add an extra layer of truffly goodness, drizzle some oil from the Truffle Carpaccio over your finished dish.
• This recipe is absolutely delicious with wild mushrooms, but it’s also a great base for a huge variety of vegetables. Feel free to substitute or mix and match with whatever delicious vegetables are in season, or even stir in some greens at the very end (off the heat) to add freshness.
MEET YOUR CHEF!
Tucker Riccio
Head Studio Chef
Chef Tucker Ricchio first fell in love with cooking while helping her Nonna make fresh pasta and lasagna as a child. After graduating with a double bachelor’s degree, Chef Tucker decided to pursue becoming a Chef and received formal culinary education from Le Cordon Bleu. Aside from her Nonna, Chef Tucker credits her culinary skills to Chef Suzette Gresham, who mentored her from Butcher to Sous Chef at her Michelin-starred restaurant Aquerello. Chef Tucker loves sharing her passion for food (and truffles!) with her Truffle Shuffle guests. In passing on the tips and tricks she’s learned from her years in kitchens, she hopes to give her guests the tools to cook like professional chefs at home.
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