Pan-Fried Ricotta Gnocchi & Brussels Sprouts, Served with Black Summer Truffle

Name: Pan-Fried Ricotta Gnocchi & Brussels Sprouts, Served with Black Summer Truffle
Yield: Serves 4
Cuisine: British
Ingredients: Finely grated black summer truffle, for serving; 500 g fresh ricotta; 80 ml (⅓ cup) lemon extra virgin olive oil; Finely grated parmesan, for serving; 200 g unsalted butter, chopped; 120 ml classic dressing; 500 g brussels sprouts; Sea salt flakes and ground white pepper, for seasoning; Sea salt flakes and ground white pepper, for seasoning; Bowl of iced water, for refreshing; 125 g plain flour, plus extra, if needed and for dusting; 50 g feta, crumbled; 50 g finely grated parmesan; Pinch of ground nutmeg; 2 eggs, lightly whisked

Preparation info

Serves
4

Difficulty
Easy

Appears in

Boronia Kitchen

By Simon Sandall

Published 2023

About

Ingredients

500 g brussels sprouts
200 g unsalted butter, chopped
120

Australian
Europe
Oceania
United Kingdom
Australia
Sydney
Dinner
Vegetarian
Mediterranean

Method

Begin with making the gnocchi. Place the ricotta in a fine mesh sieve set over a bowl. Set aside for 30 minutes to drain excess liquid.
Combine the drained ricotta, parmesan, feta, egg and nutmeg in a bowl. Season with salt and white pepper.
Add the flour to the ricotta mixture and mix until a dough forms, adding a little extra flour if the dough is t