Anne shows her recruits how to make tacky gnocchi with a mouthwatering mushroom tomato sauce topped with crispy guanciale!
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Ricotta Gnocchi with Tomato, Mushroom and Pancetta Sauce
DISH THANKS TO ANNE BURRELL
Level: Intermediate
Total: 1 hr 15 minutes
Active: 1 hr 15 min
Yield: 2 to 4 portions
Components
6 cremini mushrooms, sliced
Kosher salt
Extra-virgin olive oil
12 ounces guanciale, diced into lardons
1 yellow onion, diced
Pinch crushed red pepper flakes
One 28-ounce can crushed tomatoes
1 1/2 cups water
8 ounces ricotta, hung to drain in cheesecloth in the refrigerator for a minimum of 2 days
1/2 cup plus 2 tablespoons grated Parmesan, plus more for garnish
1/2 cup plus 2 tablespoons grated pecorino, plus more for garnish
1/2 cup all-purpose flour, plus more for dusting
3 big eggs
1 small lot chives, very finely sliced
Instructions
Unique devices: a bench scraper
Preheat a large saute pan over medium-high heat. In batches, include the mushrooms in a single layer and cook up until the moisture releases, 5 to 6 minutes. Sprinkle with kosher salt to taste. Flip the mushrooms and include a drizzle of olive oil and continue cook until browned, 3 to 4 minutes. Remove from the pan and repeat with the remaining mushrooms. Eliminate the last batch of mushrooms from the pan and add the guanciale and a drizzle of olive oil. Reduce the heat to low and cook till golden brown and crispy, 5 to 6 minutes. Utilizing a slotted spoon, eliminate the guanciale and reserved, but keep the fat in the pan. Include the onions, red pepper flakes and a pinch of salt. Prepare over medium-high heat till clear, 5 minutes. Include the crushed tomatoes, water and a pinch of salt. Give a boil, then lower to a simmer for 10 minutes. Add in the cooked mushrooms.
To a big bowl, include the ricotta, 1/2 cup grated Parmesan and 1/2 cup grated pecorino and mix to combine. Stir in the flour and eggs and mix up until the dough comes together. It shouldn't be too damp. Turn the dough out onto a tidy work surface area that's cleaned with flour. Carefully knead the dough, including flour until it's no longer sticky and form it into a log. Spray some flour onto a half sheet tray. Cut a small part from the log of dough with a bench scraper and roll the dough into a long snake shape. Cut the dough into 1/2-inch pieces and toss in flour. Position them on the prepared sheet tray in a single layer.
Set up a big pot of boiling water and season kindly with salt. Include the gnocchi and cook until they're puffy and rise to the top of the water, 3 to 4 minutes. Remove the gnocchi and place straight into the sauce. Add a ladle of pasta water and toss to integrate. Include most of the crispy guanciale (leave some additional for garnish) and the remaining 2 tablespoons of Parmesan and 2 tablespoons of pecorino. Include a nice big fat drizzle of finishing oil and toss to combine. Transfer to a serving bowl and garnish with the remaining crispy guanciale, more Parmesan, pecorino and the chives.
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How to Make Ricotta Gnocchi with Anne Burrell|Worst Cooks in America|Food Network
Super Yummy
Super 😂😂😂🤡🤡🤡🤡🤡🤡🤡🤡🤡🤡american food
I love how thorough she is when teaching
Beautiful