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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep 40 Ash and Camilla: Braised Mushrooms with Ricotta Gnocchi

Prep: 30 mins

Cook: 25 mins

Serves: 4



  • Red vein sorrel leaves and micro herbs, to serve


Parmesan Crisp 

  • 80g (1 cup) grated parmesan
  • Cayenne pepper, to sprinkle



  • 500g ricotta
  • 150g (1 cup) ‘00’ pasta flour
  • 1 egg, lightly beaten
  • 40g (½ cup) finely grated parmesan


Braised Mushrooms

  • 300g assorted mushrooms
  • 25g butter 
  • 1 tbs olive oil
  • 4 eschalots, quartered
  • 160ml (2/3 cup) white wine
  • 40ml white wine vinegar
  • 1 lemon, juiced
  • 3 bay leaves
  • 1 tbs coriander seeds, toasted
  • 4 thyme sprigs
  • Salt and pepper, to season
  • 100ml cream
  • ½ cup chopped parsley


King Brown Garnish

  • 25g butter
  • 1 thyme sprig
  • 1 king brown mushroom, thinly sliced lengthways



  1. Preheat oven to 180C. Line an oven tray with baking paper.
  2. To make parmesan crisps, place parmesan on prepared tray in four 10cm round circles. Sprinkle with cayenne. Bake for 5 minutes or until crisp and golden.
  3. To make gnocchi, lightly combine all ingredients in a bowl until a soft dough forms. Divide into four portions.
  4. Lightly roll out each portion until 2cm thick, then cut into 3cm pieces. Set aside.
  5. To prepare mushrooms, coarsely chop 1/3 of the mushrooms, slice another 1/3 and leave the remaining 1/3 whole.
  6. Heat butter and oil in a large deep frying pan over medium-high heat. Add eschalot and cook, stirring, for 5 minutes or until softened. Add mushrooms and cook, stirring, for 5 minutes or until softened. Stir in wine, vinegar, lemon juice, bay leaves, coriander seeds and thyme. Season with salt and pepper.
  7. Simmer, stirring occasionally, for 10 minutes or until juices have almost evaporated. Stir in cream and parsley, then simmer for 2 minutes or until thickened slightly. Season with salt and pepper. Remove bay leaves.
  8. To make king brown garnish, heat butter and thyme in a small frying pan over medium-high heat. Add mushroom slices and cook for 2 minutes on each side or until crisp and golden. Drain on paper towel. Season with salt and pepper.
  9. Cook gnocchi in a large saucepan of boiling salted water for 3-4 minutes or until they rise to the surface. Remove with a slotted spoon and add to braised mushrooms. Toss gently to combine.
  10. Divide gnocchi and mushrooms among serving plates, then garnish with sorrel and micro herbs. Serve with parmesan crisp to the side.