Herb Ricotta Gnocchi with Pea & Asparagus Puree

Ingredients

Herb Gnocchi

Pea & Asparagus puree

To serve per portion:

Method

Herb Gnocchi

1. Place the ricotta on a floured bench and season with salt and white pepper 
2. Make a well in the middle of ricotta 
3. Mix the flour and finely grated parmesan together and sprinkle over the ricotta 
4. Add the egg, chives and parsley to the center of the ricotta and chop the ingredients in the ricotta to mix well
5. Knead gently, roll and cut (or put into piping bags and pipe straight into blanching pot) 
6. Blanch gnocchi in boiling water until it floats and refresh in cold water ready for service or serve hot 

Pea & Asparagus Puree

1. Blanch asparagus and peas
2. In a blender add blanched asparagus and peas, warm vegetable stock and butter and blend until smooth, pass through a drum or fine sieve to remove graininess – set aside and keep warm 

To serve

1. In hot fry pan add diced cold Western Star Butter, 1 piece at a time to create burnt/nut brown butter
2. Add pre-blanched gnocchi into brown butter and deglaze with white wine and reduce 
3. Add blanched spring greens vegetables and add to the pan 
4. Add a 100ml warm vegetable stock, diced cold butter and gently warm through to warm and create a light brown butter sauce
5. Place pea and asparagus into serving plate, add gnocchi
6. Finish with lemon zest and Perfect Italiano Dry Grated Parmesan and pangratatto