Ricotta and Herb Gnocchi with Mushrooms and Truffle Brie (gf) (v)
Embrace the comfort with a bowl of this herb and lemon-flecked gnocchi topped with rich, creamy mushrooms – and if you’re feeling very indulgent, a slice or two of truffled brie.
GNOCCHI
400 grams firm ricotta
½ cup grated parmesan
1 large egg
1 large egg yolk
3 tablespoons finely chopped herbs (I used a mix of basil and parsley)
2 teaspoons finely grated lemon zest
2 cloves garlic, crushed
½ teaspoon freshly grated nutmeg
1 cup gluten-free flour (I use Sabato)
sea salt and ground pepper
MUSHROOMS
2 tablespoons each olive oil and butter
750 grams mixed mushrooms, large ones sliced, smaller ones left whole, use any combination of Swiss browns, portobello and shiitake
sea salt and ground pepper
½ cup vegetable or chicken stock
½ cup cream
2 teaspoons lemon juice
100 grams enoki mushrooms, broken into small bunches
150 grams truffle brie, optional
2 tablespoons finely chopped parsley
GNOCCHI: Combine the ricotta, parmesan, egg and the egg yolk, herbs, lemon zest, garlic and the nutmeg in a large bowl and season well with salt and pepper.
Stir in ½ cup of flour then add enough to make a dough that holds together but is still soft and silky.
Tip onto a lightly floured bench and divide into 4 portions. Roll each one out to a thick log about 20cm long. Cut into 2cm pieces then place on
