Ricotta Gnocchi:
18 ounces Real California Ricotta cheese
1 whole egg
1 egg yolk
2 ounces grated Real California Romanello Dolce cheese
1 teaspoon salt
Pinch nutmeg
7 ounces pasta flour
Brown Butter Sauce:
Real California butter, as needed
Chanterelle mushrooms, as needed
Sage leaves, as needed
To prepare the Ricotta Gnocchi, drain ricotta overnight then place in a mixer with paddle attachment. Mix cheese on low until smooth. Fold in egg, egg yolk, Romanello cheese, salt, nutmeg. Blend in pasta flour until mixture forms a dough. Place dough on wooden table and lightly knead with about 3/4 cup pasta flour. Wrap in plastic and allow to rest for 30 minutes. Once rested, roll dough into logs about 32 inches long and as thick as your thumb. Cut roll into one-inch gnocchi and dust with pasta flour.
To serve, cook one portion of gnocchi in simmering water, about 5 minutes. Drain. Heat butter in medium frying pan until melted. Stir in chanterelles and sage leaves. Cook stirring over medium heat until chanterelles are lightly browned and butter is well browned. Toss in drained gnocchi then plate to serve.
Recipe courtesy of Freedom Rains, a Mano, San Francisco, Calif.
Il Classico Category, Global Flavors Culinary Competition, 2022
