Ricotta gnocchi

Soft ricotta-based Italian gnocchi are the perfect base for this sophisticated and surprising dish. As a topping, our crispy-fried Breaded Mushrooms provide a flavourful and savoury contrast with a delicious bite.

Preparation method

1 Make the gnocchi dough

Make the gnocchi dough. Drain the ricotta well in a fine sieve or cheesecloth if it is very moist. In a large bowl, mix the ricotta with the egg, Parmesan cheese, flour, Italian herbs, garlic, lemon zest and a pinch of salt and pepper. Stir to form a soft, slightly sticky dough. Dust the work surface with flour. Take a portion of the dough each time and roll it out into a long roll about 2 cm thick. Cut into 2-3 cm pieces. Optionally, you can lightly press them with a fork for the classic gnocchi pattern.

2 boil and bake gnocchi

Next, bring a large pan of salted water to the boil. Cook the gnocchi in portions; they are cooked as soon as they rise to the top (about 2 minutes). Scoop them out with a slotted spoon. Heat the olive oil and butter in a large frying pan over medium-high heat. Add the cooked gnocchi and fry briefly all around until golden brown for extra texture. Drizzle the lemon juice on top and taste; season additionally with salt or pepper if needed.

3 Prepare the breaded mushrooms

Then bake the Breaded Mushrooms in the oven, airfryer or deep fryer. The correct baking times are indicated on the packaging.

4 Finish the gnocchi

Divide the gnocchi among four plates. Place 5 crispy Breaded Mushrooms on each plate. Garnish with fresh basil and possibly a little extra Parmesan cheese.

Supplies

For 4 servings

  • 20 Breaded Mushrooms
  • 250g ricotta
  • 75g Parmesan cheese, finely grated
  • 100g flour + extra for dusting
  • 1 egg
  • 1tl Italian herbs
  • 1 clove of garlic, finely chopped
  • 1tl lemon zest
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 tbsp cream butter
  • Salt and pepper
  • Fresh basil, for garnish

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