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Mark and Chris - Ricotta Gnocchi

with Mushroom and Lemon Cream Sauce

Prep time: 45 mins    Cook time: 20 mins    Serves: 4

Ingredients

25g butter

100g Swiss brown mushrooms, sliced

2 tsp fresh thyme leaves

Salt and pepper, to season

Oregano and parmesan, to serveRicotta Gnocchi

250g ricotta cheese

90g plain flour, plus extra, to dust

1 egg

1 egg yolk

75g finely grated parmesan

1/4 tsp saltLemon Cream Sauce

25g butter

1 shallot, chopped

1 garlic clove, chopped

300ml thickened cream

1 lemon, zested

1 long red chilli, split

Method

  1. To make gnocchi, using a knife in a cutting motion, gently combine all ingredients in a large bowl until a soft dough forms.
  2. Divide dough into 8 portions. Lightly roll out each portion on a lightly floured work surface into 2cm-wide sausages. Cut each into 3cm-long pieces. Set aside until required.
  3. Melt butter in a frying pan over medium heat. Add mushrooms and cook, stirring, for 5 minutes or until tender and lightly browned. Stir in thyme and season.
  4. To make sauce, melt butter in a frying pan over low heat. Add shallot and garlic and cook, stirring, for 3 minutes or until softened but not coloured. Stir in cream, lemon zest and chilli. Season well. Bring to a simmer.
  5. Simmer over low heat for 5 minutes or until slightly thickened. Cool to 55-65C then strain mixture into a whipping cannister and charge twice, shaking well between charges. Stand the foam gun in a pot of hot water to keep warm.
  6. Cook gnocchi in a large saucepan of boiling salted water for 4-5 minutes or until they float to the top. Drain.
  7. Arrange mushrooms and gnocchi in serving bowls. Dispense sauce over the top and garnish with oregano and parmesan to serve.
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