Sheeps Milk Ricotta Gnocchi With Morel Sauce Recipes

SHEEP'S MILK RICOTTA GNOCCHI WITH MOREL SAUCE

Steps:

• Place Parmigiano-Reggiano, ricotta and egg in bowl section of food processor. Mix until smooth. Put 3/4 cup of flour into a separate bowl and fold in cheese mixture. Knead all together until fully incorporated, being sure not to over-knead. If mixture becomes gummy, you have gone too far.
• Liberally dust the table top and your hands using 1/2 cup flour. Divide the gnocchi mixture into 8 equal pieces. Using your hands, roll each piece into a cylinder 1/2 inch in diameter, dusting with additional flour as needed.
• Cut cylinders into 1 inch long pieces and place on a parchment-lined sheet pan that has been dusted with flour. Refrigerate for 1 hour.
• Fill a large bowl with ice and water. Use this as a bath to shock the gnocchi after cooking.
• Bring 1 gallon of salted water to a boil. Add half the gnocchi, cover pot, and boil until gnocchi rise to the top (approximately 3 minutes). Remove immediately with a slotted spoon and place in the ice water bath. Repeat process with remaining gnocchi.
• When gnocchi have cooled, remove from water and place in non-reactive pan. Coat with 2 tablespoons of olive oil and refrigerate.
• To serve, reheat gnocchi in a large pot of boiling water for 1 minute and serve with morel or your favorite sauce and garnish.
• Place butter and shallot in 1-quart sauce pot over medium heat. Cook until translucent. Add morels and pinch of salt. Cook for 3 minutes stirring occasionally. Add white wine and reduce by two thirds. Add chicken stock reducing again by two thirds. Add heavy cream, turn down heat and simmer for 20 minutes or until sauce coats the back of a spoon. Season with salt and pepper.;

MOREL SAUCE

Steps:

• Place butter and minced shallot in a 1-quart sauce pot over medium heat. Cook until translucent. Add morels and a pinch of salt. Cook for 3 minutes, stirring occasionally. Add white wine and reduce by two-thirds. Add heavy cream, turn down the heat and simmer for 20 minutes, until the sauce coats the back of a spoon.
• Season with salt and pepper to taste. Keep warm until ready to serve with chicken breasts.

RICOTTA GNOCCHI

Steps:

• Bring a large pot of salted water to a boil.
• Combine the ricotta cheese, Parmesan, olive oil, eggs and 1 teaspoon salt with a whisk in a large mixing bowl. Add the all-purpose flour in 3 parts, stirring with a rubber spatula.
• Bring the dough together in a ball and cut off one-quarter of it. Dust the work surface with all-purpose flour to prevent sticking, and roll the cut-off piece of dough into a dowel shape about 5/8 inch in diameter. Cut the dowel into 5/8-inch pieces. Dust some parchment paper with semolina flour and place the gnocchi on it to prevent sticking. Repeat with the rest of the dough, quarter by quarter.
• Cook the gnocchi in the boiling water for 2 minutes. Serve tossed with a bit of the Pancetta Tomato Sauce. Alternatively, you can freeze the uncooked gnocchi for up to 2 weeks.
• Heat a large saute pan over medium-high heat. Add the pancetta and cook until the fat has rendered and the pancetta is crisp, about 5 minutes. Remove the pancetta from the pan and reserve, leaving the fat behind.
• Add the diced onions to the hot pan and season with salt and pepper. Cook until the onions have softened, about 5 minutes. Add the garlic and cook 1 minute more. Add the crushed tomatoes, cover and bring to a simmer. Cook for 20 minutes, then remove the lid, add the reserved pancetta and cook an additional 10 minutes. Season with additional salt and pepper, stir in the basil and serve.