2 cups whole milk ricotta
1/2 cup grated parmigiano-reggiano
pinch of grated nutmeg
1/4 teaspoon salt
drizzle of truffle oil
1 1/2 cups all-purpose flour
Stir together ricotta, egg, cheese, nutmeg, salt and truffle oil. Add flour 1/3 at a time to form a soft dough. Shape dough on a well-floured surface. Roll dough out into 1-inch thick ropes. Cut dough crosswise into 1-inch pieces using a lightly floured knife. Arrange gnocchi on a lightly floured parchment-lined baking sheet. Gnocchi can be covered and frozen for 6 weeks. Drop gnocchi in 2 batches into boiling, salted water and cook until gnocchi float to the top (about 3 minutes). Remove gnocchi with a slotted spoon and add to the sauce.
1/2 cup diced pancetta
1 cup sliced shitake mushrooms
1/4 cup crème fraîche
1/2 cup heavy cream
1/4 cup grated parmigiano-reggiano
Chopped sage leaves for garnish
In a sauté pan, cook pancetta until crispy. Add mushrooms and cook until soft and browned. Add crème fraîche and heavy cream and reduce by half. Add grated parmesan cheese. Once gnocchi is cooked, add to sauce. Stir to coat gnocchi completely with sauce. Top with sage leaves
ABOUT BOUTIQUE BITES
Boutique Bites is a fine catering company providing upscale cuisine and professional service. Based in Chicago, Boutique Bites offers fine catering in the city and surrounding suburbs as well as for special events throughout the United States. Boutique Bites tailors each menu to the individual event and specific needs of each client.