Recipe courtesy of Chef Ryan DePersio, owner of Bar Cara and Fascino.Chef DePersio suggests pairing the gnocchi with Sweet Sausage Bolognese.
3 lb. ricotta (drained)
3 cups all purpose flour
In a bowl, mix in ingredients until a soft dough forms. If the dough is a little sticky, you can add a little flour to form a dough consistency. Take pieces of dough and roll and cut into gnocchi form. Blanch in boiling water and shock in ice water. Or, you can sear with brown butter or heat with melted butter.
Recipe courtesy of Luca Valerin, owner of Osteria Giotto.
Butternut Squash Risotto:
1 pound of butternut squash
1 teaspoon of sugar
1/2 teaspoon of nutmeg
4 tablespoons of extra virgin olive oil
1/4 cup of chopped white onion
1 cup of Arborio rice
1/3 cup of dry white wine
4 cups chicken stock, approximately
1 cup of grated Parmesan cheese
1/2 stick of butter
1 tablespoon of finely chopped parsley
Recipe courtesy of Chef Thomas Ciszak, owner of Chakra Restaurant.
2 pd fresh pasta
8 oz of artisanal style pancetta
½ large onion
1cup chicken broth
1oz olive oil