Best Sheeps Milk Ricotta Gnocchi With Morel Sauce Recipes

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MOREL SAUCE



Morel Sauce image

Provided by Food Network

Yield ample to sauce 6 servings

Number Of Ingredients 7

1 tablespoon butter
1 medium shallot, minced
2 cups loosely packed fresh morels
1/2 cup white wine
3 cups chicken stock
1 cup heavy cream
Salt and pepper, to taste

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



Ricotta Gnocchi image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 14

Kosher salt
2 cups ricotta cheese
1/2 cup grated Parmesan
1 1/2 tablespoons extra-virgin olive oil
2 large eggs
1 1/4 cups all-purpose flour, plus more for dusting
Semolina flour, for dusting
Pancetta Tomato Sauce, recipe follows, for serving
6 ounces thick-cut pancetta (about 3 1/4-inch slices), diced
1/2 cup diced onions
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
One 28-ounce can crushed San Marzano tomatoes
5 fresh basil leaves, cut into chiffonade

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.

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