How to Make Ricotta Gnocchi with Anne Burrell | Worst Cooks in America | Food Network

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Slice mushrooms thinly and remove stems.

In a dry sauté pan, cook mushrooms in batches to avoid steaming, adding salt while cooking.

Render guanciale in the same pan, adding a little oil for browning.

Once mushrooms are browned, set them aside and leave the fat in the pan.

Cook onions in the guanciale fat, adding salt and crushed red pepper.

Add tomatoes and water to the pan, allowing the sauce to reduce and concentrate.

Mix ricotta, parmigiano, pecorino, and eggs together in a bowl.

Gradually add flour to the mixture until a dough forms, kneading to ensure no sticky parts remain.

Roll the dough into snakes of even thickness, coating with flour.

Lay gnocchi in a single layer on a floured tray.

Add mushrooms back to the sauce and combine.

Boil salted water in a separate pot and drop in the gnocchi, cooking until they float and puff up.

Stir gently to prevent sticking, cooking for an additional minute until puffy.

Transfer gnocchi to the sauce, adding a bit of pasta water to combine.

Mix the gnocchi and sauce vigorously, adding a sprinkle of cheese and a drizzle of olive oil.

Plate the gnocchi, ensuring an even amount of sauce and mushrooms, finishing with more cheese and crispy guanciale.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens