Hedgehogs, Black trumpets and Watermelons: A Dinner for Surrealists

Watermelon radish. 

Hedgehog (left) and Black trumpet mushrooms (right). 

I picked up these wonderful ingredients at the Granville Island Market today for dinner.

They became a wild mushroom and pinenut ragout that went with sauteed ricotta gnocchi and a simple green lettuce, basil and radish salad.

Sauteed ricotta gnocchi with pinenuts.

I was so pleased with how the gnocchi worked out that I thought that I would share the recipe.

Sauteed Ricotta Gnocchi

500g ricotta, drained

1 1/2 tsp salt

1 whole egg and 1 egg yolk

1 cup plain flour

Combine the ricotta, salt and eggs in a bowl and mix well.

Add all of the flour and mix thoroughly then blend for a short time in a food processor or with a stick blender.

Wrap the dough in plastic wrap and allow to rest in the refrigerator for at least 30 minutes.

 Dust a bench with flour and divide the dough into six portions. Roll each portion to form a log with a 1 cm diameter and using a floured paring knife cut into 1 cm lengths. Note: Use sufficient flour for dusting  to prevent sticking and use a plastic bowl scrapper to lift the finished gnocchi onto a floured tray. 

The gnocchi can be frozen at this stage and defrosted for use at some later date.

Blanch the gnocchi in small batches in a large pot of boiling, salted water until they all rise to the top. Drain and serve immediately or refresh quickly in ice water then drain.

To saute the gnocchi heat olive oil and butter in a wide frying pan over medium heat. When hot enough add the refreshed and drained gnocchi, ensuring that they separated. Leave the gnocchi alone without moving it to allow it to develop a golden brown colour then turn them over and do the same on the other side.

To finish, toss with sauce and serve.