Ricotta Gnocchi with cream of peas. I love the fresh vegetables, especially the green ones: beans and peas. It's your day to peas, they have become a cream which I set of homemade gnocchi with ricotta (the gnocchi recipe is inspired by a recipe of the Supreme chef Alain Ducasse). A vegetarian dish, simple, delicious and delicate at the same time. It is not difficult to prepare. Have a good day!
Ingredients for 4 people:
for the creamed peas:
- 700 grams of shelled peas already
- a fresh onion
- 5 tablespoons extra virgin olive oil
- 30 grams of butter
- 150 ml of cream
- 1 liter of vegetable broth made with a carrot, half an onion and two stalks of celery
- salt and pepper
gnocchi with ricotta:
- 500 grams of ricotta cheese
- 30 grams of flour
- one egg and one egg yolk
- a pinch of nutmeg
- two tablespoons of grated Parmesan cheese
- salt to taste
Chop thinly the onion and place in a saucepan with the olive oil. Do it dry and add the peas. Brown them well and then add the butter and half vegetable stock. Add salt and cook the peas for 15 minutes. Pass all the mixer until a smooth cream not too dense (possibly add a little stock).
For the dumplings, mix in a bowl the sieved ricotta, the flour, the whole egg and egg yolk and Parmesan. Season with salt and add the nutmeg and place the cream cheese in the fridge. Boil in a pot of salted water. Model with cottage cheese of the quenelle using two tablespoons and dip them in boiling water. Cook for three minutes and drain with the help of a skimmer.
Semi whip the cream with a pinch of salt (should have the consistency of a Greek yogurt, No whipped cream) and unite it with pea cream stirring gently until perfectly blended.
Serving putting in a shallow large pea cream, on which lay the gnocchi di ricotta. Garnish with a little parmesan and a drizzle of extra virgin olive oil.
THE PAIRING: We choose a very mild for this recipe High Langa Docg Piedmont, as well as delicate and fragrant is this Bianc ' d white (a Chardonnay in purity) produced by Giulio Cocchi Spumanti. White fruit, Apricot and citrus notes are the elements that characterize this wine. Best served at a temperature of 12 degrees.