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Catch 122’s Ricotta Gnocchi with pickled mushrooms, Sardo cheese, black pepper

BT Vancouver | posted Tuesday, Mar 3rd, 2015

2 cups Whole Milk Ricotta
2 Large Free Run Eggs
1/4 tsp Salt plus some for boiling gnocchi
1 1/4 cup All Purpose Flour
250 grams Sardo Cheese
A Handful Pickled Mushrooms
2 tbsp Butter
Black Pepper to taste

1. Mix together ricotta, eggs, and salt in a mixing bowl.
2. Add flour and knit to form dough.
3. Shape dough on a well floured surface with lightly floured hands into 1/2 inch thick ropes.
4. Cut into one inch pieces.
5. Transfer to lightly flour baking tray.
6. Bring large pot of water to boil.
7. Add salt to taste, around 3 tablespoons for 6 litres of water.
8. Add a few gnocchi at a time, cook for 3-4 minutes until they begin to float to surface.
9. Meanwhile, melt butter in a pan on medium heat.
10. Add pickled mushrooms to warm up.
11. Toss cooked gnocchi with butter and mushrooms.
12. Plate gnocchi on a deep plate or a bowl, topped with grated Sardo Cheese.
13. Ground black pepper to taste. Enjoy.

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