Ricotta Gnocchi, Salsify Nage, Garden Pea Toasted Hazelnuts & Fried Sage

Ingredients

Yield:

6

• Gnocchi

  • 150gm All Purpose Flour
  • 75 gm Unsalted butter
  • 250 gm Water
  • 2 whole eggs
  • 100 gm Santa Lucia fresh Ricotta
  • 5 gm Salt

• Salsify Nage Foam

  • 75 ml clarified butter
  • 2 shallot- Brunoise
  • 1 clove garlic- Minced
  • 2 pieces of salsify root- peeled and diced
  • 500 ml chicken stock
  • 250 ml 35 %Heavy Cream
  • “CO2” Canister & 2 “CO2” Cartridge

• Garnish

  • 300 ml Toasted Shelled & Cracked Hazelnuts
  • 25 Fried Sage Leaves
  • 20 Sorel Green Leaves

Preparation

Difficulty:

Difficult

Total Time:

30 Minutes

1. Method for Making Gnocchi

   1. Place a large pot ¾ filled of Salted water. Bring to boil before cooking. Tie butchers twine on both handles across the middle of the pot, keep tight.
   2. In a medium sauce pot, add butter and water and simmer, remove from the heat and add flour and salt. Place pot back on low heat. Stir mixture until smooth. Add eggs one at a time. (Be sure mix isn’t too hot. Do not let the eggs cook). Add Cheese and incorporate until smooth. Place mix in a piping bag and allow cooling.
   3. Over the boiling salted water, cut the piping bag and using the tight string go back and forth squeezing a little at a time, allowing the dumplings to fall into the seasoned water. Once dumplings float to the top remove and shock in ice water.
   4. For re-heating, in a hot skillet, sauté with clarified butter until lightly caramelized, check seasoning

2. Method for Nage Foam

   1. Using a small sauce pot, sauté shallot, garlic and salsify until soft, do not caramelize. Add stock and season. Bring to boil add cream and reduce.
   2. Blend well in Vita-Mix and strain into CO2 gun while hot. Tighten canister and give it 2 canisters of co2. Keep mix hot.
   3. When dispensing sauce from canister, point away from body into a bowl and spoon nage atop gnocchi and garnish with warmed shelled peas, toasted shelled and cracked hazelnuts and fried sage and sorel greens .