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Sean Conolly's Ricotta Gnocchi, Mint & Peas


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Ricotta Gnocchi, Mint & Peas

Serves 4

For The Gnocchi:

600g fresh ricotta

1  whole egg

1 egg yolk

60g parmesan

60g  00 flour                                                                                

sea salt and pepper

 

Pass the ricotta through a sieve or mouli onto a lightly floured bench, season with salt and white pepper and make a well in the center. Mix the flour and finely grated parmesan and sprinkle over the ricotta. Crack the eggs into the well.

Using a dough cutter chop the ingredients into the ricotta to mix well then knead gently to make a dough. Roll strips of the dough onto a floured bench to form a cylinder, cut the gnocchi to size and place on a floured tray.

 

For The Pea Puree:

1ltr     water

25g    sugar

15g     salt

500g   frozen peas

Combine the water, salt and sugar and bring to the boil. Add the peas and cook for 2 minutes. Drain the peas, reserving the cooking liquor, place in a food processor and blend until smooth. Add a little of the cooking liquor as required to get the correct consistency.

To Finish:

250g  peas podded (or frozen)

1 small bunch  mint

extra virgin olive oil

flakey sea salt

fresh cracked white pepper

parmesan wedge

 

Bring a sauce pan of seasoned water to the boil.

 

Gently warm the pea puree in a small sauce pan.

 

Place the gnocchi in the seasoned boiling water until it floats to the surface allow to cook for another 30 seconds. Carefully remove the gnocchi from the water, place on a tray and allow the gnocchi to steam off a little.

As the gnocchi is removed from the boiling water add the peas and cook for 2 minutes.

Spoon the pea puree onto your serving plates then arrange the gnocchi on top of this.

Remove the peas from the boiling water and toss together with some torn mint leaves , a generous slug of extra virgin olive oil and season with sea salt and freshly cracked white pepper.

Spoon the peas over the gnocchi and finish with finely grated parmesan.

 

 

 

 


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