You deserve a treat; a real mouth-watering taste of luxury, and we think that’s what you’re in for with this rich and creamy recipe for ricotta gnocchi from Tony Fasulo, owner of southern California’s fine dining steakhouse Old Brea Chop House.
“Our ricotta gnocchi recipe is a cross between a gnudi and a gnocchi,” Fasulo says. “This dish is inspired by my Italian heritage, but with a modern and elevated twist. The use of ricotta cheese makes the gnocchi fluffier than if it’s made only with potato (the traditional way). Between the assortment of wild mushrooms, splash of Chablis and truffle butter, the dish delicately balances rich and buttery flavors, with a hint of floral and citrus.”
The ricotta is mixed with pecorino to give this gnocchi a heavenly flavor, and the mushroom truffle cream sauce is just divine. One bite of this, and you and your guests will be transported to a world of infinite delights.
6 oz. ricotta gnocchi (see recipe above)
2 tbsp. olive canola blended oil, divided
½ tsp. + 1/8 tsp. garlic, minced and divided
½ tsp. + 1/8 tsp shallots, chopped and divided
1 oz. white wine
1 oz. truffle butter
½ cup heavy cream
2 oz. mixed wild mushrooms
1 tsp. parsley
1/8 tsp. kosher salt
Salt & pepper to taste
30 oz. ricotta cheese
4 whole eggs
2½ cup pecorino cheese, grated
1½ to 2 cups of all purpose flour
Kosher salt and black pepper to taste
Mix ricotta, eggs and pecorino together
Sprinkle the gnocchi and mix until the dough doesn't stick to bowl
Season with salt and pepper then taste
On a floured surface, roll the dough into a log and cut into 1-inch pieces
Blanch gnocchi in boiling, seasoned hot water then blanch in ice bath.
Heat nonstick pan to medium-high heat
In a separate pan, heat 1 Tbsp. blended oil and sear mushrooms.
When golden brown on one side, flip and add gnocchi and sear until both sides are golden.
Once the gnocchi is golden brown, add the garlic and shallots and saute until the shallots are cooked through.
Deglaze with white wine and reduce a little and then add cream to heat.
Add butter then season with salt and pepper and reduce until thickened.
Toss with chopped parsley.
Visit Old Brea Chop House in California and online for more delicious dishes and inspiration.