Cliff teaches his recruits how to make pillowy ricotta gnocchi to pair with a creamy mushroom & thyme sauce!Watch #WorstCooks, Wednesdays at 9|8c from 1/5/22 to 2/23/22 + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3r0rFELSubscribe to Food Network ▶ http://foodtv.com/YouTubeTwo premier chefs work to transform a team of hopeless cooks from kitchen disasters to kitchen masters, and the last recruit standing wins $25,000.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Ricotta Gnocchi with Mushroom Cream SauceRECIPE COURTESY OF CLIFF CROOKSLevel: IntermediateTotal: 1 hrActive: 1 hrYield: 4 servingsIngredients15 ounces ricotta1 1/2 cups grated Parmesan3 egg yolksKosher salt and freshly ground black pepper1 cup all-purpose flour, plus more for dustingExtra-virgin olive oil8 ounces maitake mushrooms, cut into quarters and then sixths8 ounces oyster mushrooms, cut into quarters and then sixths1/2 shallot, minced1 clove garlic, minced2 sprigs thyme1 1/2 cups heavy cream1/2 bunch chives, thinly slicedDirectionsSpecial equipment: a bench scraperTo the bowl of a stand mixer fitted with the paddle attachment, add the ricotta, Parmesan, egg yolks and 1/4 teaspoon salt. Mix on low speed, scrape down the sides and mix again. Add the 1 cup of flour in three additions on low speed. Do not overmix.Dust a clean work surface with flour. Dust a sheet tray with flour. Turn out the dough onto the floured work surface and dust your hands with some flour. Roll the dough into long cylinders, about 18 inches in length. With a bench scraper, cut the dough into 1-inch pieces and place onto the sheet tray dusted with flour. Sprinkle the gnocchi with more flour to avoid sticking.Heat a large saute pan with some olive oil over medium-high heat. Add the maitakes and cook until browned, 4 to 5 minutes. Add the oyster mushrooms and cook until browned, another 4 to 5 minutes. Add the shallots, garlic and thyme sprigs and cook for a few minutes until fragrant and softened. Season to taste with salt and pepper. Add the heavy cream and reduce the heat to medium. Cook until thickened and reduced by a little more than half, 2 to 4 minutes.Set up a pot of boiling water and season liberally with kosher salt. Drop the gnocchi into the water. Once they float to the top, they are done, 2 to 3 minutes. Remove the gnocchi and add them directly into the mushroom cream sauce and toss to combine over a low simmer. If the sauce has gotten too thick, thin it out with a little bit of pasta water. Garnish with the chives.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#AnneBurrell #CliffCrooks #WorstCooks #RicottaGnocchi #FoodNetwork How to Make Ricotta Gnocchi with Cliff Crooks | Worst Cooks in America | Food Networkhttps://www.youtube.com/watch?v=-kf7pp2aRpM
