Weekly Recipe: Ricotta Gnocchi By Old Brea Chop House

You deserve a treat; a real mouth-watering taste of luxury, and we think that’s what you’re in for with this rich and creamy recipe for ricotta gnocchi from Tony Fasulo, owner of southern California’s fine dining steakhouse Old Brea Chop House.

“Our ricotta gnocchi recipe is a cross between a gnudi and a gnocchi,” Fasulo says. “This dish is inspired by my Italian heritage, but with a modern and elevated twist. The use of ricotta cheese makes the gnocchi fluffier than if it’s made only with potato (the traditional way). Between the assortment of wild mushrooms, splash of Chablis and truffle butter, the dish delicately balances rich and buttery flavors, with a hint of floral and citrus.”

See also: 5 Whiskey Sour Cocktail Recipes That Put A Fruity Twist On The Traditional Classic

The ricotta is mixed with pecorino to give this gnocchi a heavenly flavor, and the mushroom truffle cream sauce is just divine. One bite of this, and you and your guests will be transported to a world of infinite delights.

Ricotta Gnocchi

 Ingredients:

• 6 oz. ricotta gnocchi (see recipe above) 
• 2 tbsp. olive canola blended oil, divided 
• ½ tsp. + 1/8 tsp. garlic, minced and divided 
• ½ tsp. + 1/8 tsp shallots, chopped and divided 
• 1 oz. white wine 
• 1 oz. truffle butter 
• ½ cup heavy cream 
• 2 oz. mixed wild mushrooms 
• 1 tsp. parsley 
• 1/8 tsp. kosher salt 
• Salt & pepper to taste 

Gnocchi

• 30 oz. ricotta cheese 
• 4 whole eggs 
• 2½ cup pecorino cheese, grated 
• 1½ to 2 cups of all purpose flour 
• Kosher salt and black pepper to taste 

Ricotta

• Mix ricotta, eggs and pecorino together 
• Sprinkle the gnocchi and mix until the dough doesn't stick to bowl 
• Season with salt and pepper then taste 
• On a floured surface, roll the dough into a log and cut into 1-inch pieces 

Directions:

1. Blanch gnocchi in boiling, seasoned hot water then blanch in ice bath. 
2. Heat nonstick pan to medium-high heat 
3. In a separate pan, heat 1 Tbsp. blended oil and sear mushrooms. 
4. When golden brown on one side, flip and add gnocchi and sear until both sides are golden. 
5. Once the gnocchi is golden brown, add the garlic and shallots and saute until the shallots are cooked through. 
6. Deglaze with white wine and reduce a little and then add cream to heat. 
7. Add butter then season with salt and pepper and reduce until thickened. 
8. Toss with chopped parsley. 

Visit Old Brea Chop House in California and online for more delicious dishes and inspiration.