Gnocchi with ricotta, pear and blue cheese

  • Metric
  • Imperial


Gnocchi with ricotta

  • 280 g10 ozof Ricotta from here
  • 80 ml1/3 cupParmesan cheese from here, grated, and a little more to serve
  • 1big egg
  • 190 ml3/4 cupall-purpose flour

Creamy Bécart de l'Isle sauce, pear, and white wine

  • 15 ml1 C. soupof butter
  • 1shallot, peeled and finely chopped
  • 1pear, peeled and diced
  • 30 ml2 tbsp. soupwhite wine
  • 30 ml2 tbsp. soup10% cream
  • 50 g1/4 lbBécart de l'Isle cheese, without crust
  • 30 ml2 tbsp. soupchopped Italian parsley, and a little more to serve
  • Salt and pepper from the mill
  • Crushed pink (or black) pepper to serve


Tip: Once you have completed a step, click on it to delete it.

Gnocchi with ricotta

  1. In a large bowl, mix ricotta, parmesan, and egg. Salt, pepper.
  2. Add the flour, little by little, to form a homogeneous paste. Form a dough disc and divide it into four equal pieces.
  3. Cover a baking sheet with parchment paper. Sprinkle with a little flour.
  4. Working one piece at a time, on a lightly floured worktop, roll a bead about 38 cm (15 inches) long. Cut the pudding in 15 to 20 gnocchi. Place the gnocchi on the prepared plate spacing them to prevent them from sticking together.
  5. Bring a large pot of salt water to a boil to cook the gnocchi when the sauce is ready.

Creamy sauce with Bécart de l'Isle

  1. In large nonstick skillet over medium-high heat, melt butter. Add the chopped shallot and the pear dice. Cook 1 minute. Add the white wine and cook 1 more minute.
  2. Add cream and cheese. Reduce heat to low, and stir until cheese is melted and sauce is hot.
  3. Cook the gnocchi in boiling water for 2 minutes or until they rise to the surface. Drain, reserving 30 ml (2 tablespoons) of cooking water.
  4. Add the cooked gnocchi, 15 to 30 ml (1 to 2 tablespoons) of cooking water, and the Italian parsley to the pan. Mix well to coat the sauce gnocchi. Salt, pepper. Taste to rectify the seasoning as needed. Serve immediately sprinkled with chopped Italian parsley, grated parmesan, and crushed pink or black pepper.

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