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Foodxperience

Ricotta gnocchi

Ricotta gnocchi with Parmesan cheese, green asparagus and morels. Recipe by FoodXperience chef Henri Troost from HANOS Hengelo.

Henri: "This starter or intermediate course is delicious due to the addition of morels. I might even like morels better than truffles. Subtle and therefore never overpowering. I soak the dried morels in lukewarm water. Don’t throw away that soaking liquid, because it’s wonderful to use as a broth. I use some of the liquid to fry the gnocchi in afterwards.”

Ingredients

1kgRicotta
250gFlour
150gParmesan cheese (finely grated)
2Salt
2units.itemsEggs
Black pepper
Lemon zest

450gGreen asparagus
25gDried morels
100mlbasil vinaigrette
1Shallot
125gButter
250gPeas
250gBroad beans
250gPea purée
1Lemon
green radish
Pinch of salt
Various cresses
olive oil
Black pepper

Preparation

  1. Place the ricotta between two layers of kitchen paper to remove excess moisture. This takes about 20 minutes.
  2. In a food processor, mix the ricotta with the grated Parmesan cheese, egg, lemon zest, pepper, and salt until smooth.
  3. Add the flour until a nice dough forms.
  4. Put the mixture in a piping bag.
  5. Pipe small pieces of gnocchi, 1 to 2 cm, into the water (water just below boiling). When the gnocchi float to the surface, they are done. Then rinse them cold.
  6. Blanch the asparagus, cut diagonally, in plenty of salted water until just tender and rinse cold. Cut them into diagonal pieces.
  7. Soak the dried morels in lukewarm water.
  8. Sauté the shallot in butter, add the gnocchi, and fry until golden brown.
  9. Cut out the radish and place it in ice water.
  10. Add the green asparagus, morels, peas, and broad beans and heat through well.
  11. Deglaze with some of the morel soaking liquid and season with pepper and salt.
  12. Pipe some dots of the pea purée onto the plate and garnish as desired.
  13. Garnish with cress, grated Parmesan, and lemon zest.
  14. Spoon some of the vinaigrette over the top.