The RICOTTA GNOCCHI WITH MUSHROOMS AND SPECK are an first course that is easy to prepare, made with simple ingredients, ready in just 20 minutes and with an exceptional flavor. They can be prepared for casual lunches and dinners but also for a special occasion, given the balance and goodness of the recipe.
For the sauce I used delicate ingredients so that the ricotta becomes the true protagonist of the dish. It can be prepared all year round (with fresh or frozen mushrooms) but, depending on the season, you can also choose a mushroom other than the classic button mushroom.
In autumn, porcini mushrooms or, even better, chanterelles, could be an excellent and even tastier alternative. For example, you can prepare RICOTTA GNOCCHI WITH PUMPKIN CREAM, MUSHROOMS AND PANCETTA.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2 cups ricotta (whole-milk) (well drained)
- 2 cups all-purpose flour (plus more for the work surface)
- 2 egg yolks
- 1/2 cup Parmesan (grated)
- salt
- 1/2 tsp nutmeg
- black pepper
- 14 oz button mushrooms (champignon) (about 1 lb (400 g))
- 3.5 oz speck (in a single slice)
- 1 clove garlic
- 1/2 glass white wine
- to taste extra virgin olive oil
- to taste salt
- 1 bunch parsley
Tools
- 1 Bowl
- 1 Pan
- 1 Pot
- 1 Work surface
Steps
The preparation of RICOTTA GNOCCHI WITH MUSHROOMS AND SPECK is really very easy and quick.
Clean the mushrooms by removing the end of the stems and the membrane from the caps. Rinse them quickly or, better yet, remove excess dirt with a damp cloth. Then slice them.
In a pan add a drizzle of oil and lightly brown the clove of garlic over low heat. Add the mushrooms, increase the heat and cook for 5 minutes so they release their cooking water.
Deglaze with the wine, let it evaporate, remove the garlic and season with salt.
Cut the slice of speck into cubes, add them to the mushrooms and continue cooking for another 5 minutes so that the speck’s fat melts.
In a bowl place the ricotta (make sure it is well drained), the flour, the grated Parmesan, the egg yolks, a pinch of salt, the nutmeg and a grating of black pepper.
Combine all the ingredients until you obtain a fairly smooth and homogeneous dough. If the dough is too loose, add more flour as needed.
Form a ball, place it on a floured surface and roll out several sticks.
From these, cut the gnocchi and arrange them on a lightly floured tray to prevent them from sticking.
If you want to prepare them in advance you can freeze them. Simply place them on trays in the freezer and once frozen transfer them into freezer bags.
Bring plenty of water to a boil, salt it and drop in the gnocchi. As soon as they come to the surface, drain them and transfer them to the pan with the sauce.
Add two or three ladles of the starchy cooking water, the chopped parsley, and toss your ricotta gnocchi with mushrooms and speck to finish.
Plate the ricotta gnocchi with mushrooms and speck and enjoy them while hot.
