How to Make Ricotta Gnocchi with Cliff Crooks | Worst Cooks in America | Food Network

ricotta

🥗Healthier: cottage cheese

💰Cheaper: mashed potatoes

Cottage cheese reduces calories while maintaining creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast provides a cheesy flavor with fewer calories.

Crack 3 egg yolks into a bowl to use as a binder.

Measure 1 cup of flour and set aside.

Grate 1.5 cups of parmesan cheese and set aside.

Measure 15 ounces of ricotta cheese, filling to the line on the pint container, and set aside.

In a mixer, combine ricotta cheese, parmesan cheese, and egg yolks.

Add a quarter teaspoon of salt to the mixture.

Scrape down the sides of the mixer to ensure all ingredients are combined.

Gradually add the flour in three stages to avoid activating gluten too much.

Flour a sheet tray and your hands to prevent sticking.

Grab a portion of dough and roll it out.

Use a bench scraper to pinch and cut the dough into gnocchi pieces.

If the dough sticks, add a little flour to your hands or the surface.

Optionally refrigerate the gnocchi to set up, but it's not necessary if you work quickly.

Prepare oyster and maitake mushrooms by breaking them into similar sizes for even cooking.

Heat a pan and add oil to brown the mushrooms.

Add a sprig of thyme to the pan and remove it later.

Add chopped shallot to the mushrooms and season with salt and pepper.

Add garlic to the mushrooms and continue cooking.

In boiling water, drop the gnocchi into the pot.

When the gnocchi float, they are done cooking.

Add 1 cup of cream to the mushroom mixture and reduce the heat.

Chop fresh chives and add to the sauce.

Taste the sauce and adjust seasoning if necessary.

Once the gnocchi float, remove them from the water and add them to the sauce.

Stir the gnocchi into the sauce and heat through without over-reducing the cream.

Plate the gnocchi with mushroom sauce, adding fresh herbs on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens