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Gnocchi di ricotta alla boscaiola

Ricotta dumplings with mushrooms and pancetta

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Class Details

Dish Name: Gnocchi di ricotta alla boscaiola
Dish Description: A softer variation of my mom’s traditional potato gnocchi, these dumplings are made with ricotta to better vehicle the tasty seasoning with mushrooms and pancetta.
Dish Description: Easy
Class Length: 120 min
Total Prep. Time: 75 min
Total Cook Time: 45 min
Total Served: 2
Class Language: English
Class Location: Zoom

€25,00

/ PER CLASS
ONLY 15 SEATS REMAINING.
CLASS DATE
April 15, 2021
CLASS TIME (ITALIAN )
7:00 pm

15 in stock

All classes are over zoom

Class Description

The most famous dumplings are the potato one that in Italy is known as “Gnocchi di patate” but in each region, there are many different interpretations of dumplings. In some regions, they are not even pasta dishes. The Gnocchi di ricotta or ricotta dumplings are a nice and tasty version to substitute the traditional potato gnocchi.

The time to prepare them is shorter, because they don’t include the potatoes’ long cooking time, and their dough is easier and softer to make. Perfectly seasoned with wild mushrooms and pancetta to give crunchiness to the dish.

Ingredients

For the dumplings:

  • 250 grams (8 oz) Ricotta
  • 100 grams (0,8 cup) Soft wheat flour Type 00 (Cake flour or All purpose flour)
  • 60 grams (0,6 cup) Parmigiano Reggiano, finely grated
  • 1 Large egg
  • Nutmeg - Salt - Pepper
  • Semolina flour for dusting

 

For the sauce:

  • 200 grams (7 oz) Mushrooms (porcini, chanterelles, ovoli, morels)
  • 75 grams (3 oz) Pancetta, cut into little sticks
  • 50 grams (½ cup) Parmigiano Reggiano, finely grated
  • 2 tbsp Chopped fresh parsley leaves
  • 2 tbsp Extra virgin olive oil
  • 1 tbsp Butter
  • 1 Sprig rosemary
  • 1 Garlic clove
  • Chili pepper

Tools Used

Below we’ve listed the tools you need to help prepare this recipe. Not all tools are necessary and alternatives for each can be found. If you would like to purchase any of these click on the item and you will be linked to Amazon for check out.
Working Surface
Sieve
Cutting board
Kitchen scale
Bench scraper
Mixing bowls
Pot
Frying pan
Kitchen towels

Day Before Class

Make sure to have all your shopping list clear and ready to do grocery. Buy the freshest ingredients, the quality of the ingredients makes the difference.

Day Of Class

Drain the ricotta in a colander at least a couple of hours before making dumplings Return the eggs to room temperature at least one hour before to use

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