Ricotta Gnocchi with Four Cheese Sauce & Candied Walnuts

Recipe by Mainland

Ricotta Gnocchi

Ingredients

1kg Perfect Italiano Ricotta Cheese 75751

150g Flour 

2ea Eggs  

150g Mainland Parmesan Cheese 101047 – fine grated with microplane 

Method

1. Combine Ricotta with egg & parmesan. 

2. Sift in flour and gently knead into a dough until just combined (do not overwork the dough) 

3. Cut into smaller pieces and roll with hands into a log, cut into approx. 1inch pieces, put onto lightly floured tray baking paper lined tray. 

4. Cook in rapidly boiling salted water until floating, then put into ice water. 

5. Drain from water and coat with a little olive oil ready for service

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Four Cheese Sauce

Ingredients

3ea Shallots

3ea Garlic Cloves

20g Mainland Salted Butter 18453

200g White Wine

500g Anchor Fresh Cream 74072

75g Mainland Blue Vein Cheese 101526

50g Mainland Gruyere 70772

50g Mainland Grated Colby Cheese 18517

50g Mainland Shredded Parmesan 19036 

Method

1. Finely dice shallots & crush garlic. 

2. On medium heat add butter.

3. Once foaming add diced shallots, cook for 1-2 minutes. 

4. Add crushed garlic, sweat for a further 1-2 minutes. 

5. Deglaze with white wine. 

6. Reduce wine until syrupy consistency. 

7. Add all Cheese, whuisk until smooth and bring to boil. 

8. Add to blender & blend until smooth.   

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Candied Walnuts

Ingredients

230g Walnuts 

1tsp Water 

1ea Egg White (fresh) 

50g Sugar 

50g Brown Sugar 

3g Ground Cinnamon 

2g Salt 

Method

1. In a bowl, whisk together egg white and water until foamy. 

2. In another bowl mix together both Sugars, Cinnamon and Salt. 

3. Mix nuts into Egg white mix, then mix into the Sugar mix. 

4. Spread single layer onto a baking sheet with a silicon mat. 

5. Bake at 150 degrees for 30-35 minutes, stirring half way through. 

6. Allow to cool. 

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To Serve

Blanch gnocchi quickly to warm. Toss warm gnocchi through sauce. Finish with shaved parmesan, candied walnuts & chopped chives. Add cream & heat.

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