Gnocchi di Ricotta con Sugo di Porcini

Name: Gnocchi di Ricotta con Sugo di Porcini (Ricotta dumplings with porcini sauce)
Cuisine: Italian
Ingredients: 50 g Parmesan, freshly grated; 200 g fresh porcini mushrooms, finely sliced; 1 garlic clove, crushed; 2 tbsp dry white wine; 1 tbsp torn parsley leaves; 400 g fresh ricotta (preferably sheep’s milk); salt and pepper; freshly grated nutmeg; 20 g dried porcini mushrooms; 70 g butter; 400 g fresh ricotta (preferably sheep’s milk); 180 g plain flour; 4 tbsp dry breadcrumbs, plus extra if needed; salt and pepper

Ricotta dumplings with porcini sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

Trentino is justifiably proud of its wild mushrooms, used here to make a flavourful sauce for ricotta dumplings, which are often eaten just with grated Parmesan and butter.

Ingredients

Dumplings

400 g fresh ricotta (preferably sheep’s milk)
180 g plain flour

Europe
Italy
Alto Adige
Vegetarian
Pasta
Lombardy

Method

To make the dumplings, mix the ricotta, flour and breadcrumbs together, seasoning with salt, pepper and nutmeg to taste. To check that the mixture will stick together (there is no egg here), take a little pellet of the mixture and drop it into boiling salted water. If it falls apart, you need to add some more breadcrumbs to the mixture. When the consistency is right, roll the mixture into sausa