spinach gnocchi pancetta beurre noisette with chanterelles, sage, capers, parmesan
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Steps
To prepare the pancetta beurre noisette with chanterelles, sage, capers, and parmesan, you'll need: 1 pound spinach gnocchi; 2 tablespoons butter; 1 teaspoon kosher salt; 1/2 teaspoon pepper. Preheat the oven to 450?F (232?C) and line a baking sheet with parchment paper. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the egg whites on medium speed until stiff peaks form. Gradually add the milk, beating well after each addition. Fold in the ricotta until the mixture resembles coarse crumbs. Add salt and pepper to taste. Sift the flour into the wet mixture and beat until it's just combined, about 2 minutes. Pour the warm mixture over the spinach and toss to coat. Cover the dish with plastic wrap and refrigerate until firm, at least 1 hour.