Sean Conolly's Ricotta Gnocchi, Mint & Peas
Ricotta Gnocchi, Mint & Peas
For The Gnocchi:
600g fresh ricotta
1 whole egg
1 egg yolk
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:
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.
250g peas podded (or frozen)
1 small bunch mint
extra virgin olive oil
flakey sea salt
fresh cracked white pepper
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.