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Buttermilk Ricotta Gnocchi, Charred Cucumber Consommé & Borage Oil
Recipe by Andre Ursini
Try Andre Ursini's Buttermilk Ricotta Gnocchi, Charred Cucumber Consommé & Borage Oil today!
- Steps
- Ingredients
Ingredients
Cucumber Consommé
Buttermilk Ricotta Gnocchi
Green Borage Oil
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Steps
- For the Cucumber Consommé, preheat a grill or grill pan over high heat. Brush the cut sides of the cucumbers with olive oil and sprinkle with salt.
- Place the cucumbers cut-side down on the grill. Cook for 3-5 minutes, until they develop grill marks and are slightly softened. Turn over and cook for another 3 minutes to char the skin. Remove from the grill and allow to cool.
- Once cooled, chop the charred cucumbers and place in a blender. Blend until smooth.
- Strain the mixture through a muslin-lined sieve into a bowl.
- To the bowl, add the lemon juice, bonito flakes, white soy and stir to combine. Adjust the seasoning with salt, if desired. Taste and adjust the acidity and seasoning. Refrigerate the consommé for at least 30 minutes to let the flavours meld. Serve cold
- For the Buttermilk Ricotta Gnocchi, in a large saucepan, combine the whole milk and buttermilk and ½ tsp salt. Stir gently to mix.
- Place the saucepan over a low-medium heat and slowly bring the mixture to a simmer. Stir occasionally to prevent the milk from scorching on the bottom.
- Once the mixture reaches around 88°C, you’ll see curds forming and separating from the whey. Hold the mixture at this temperature whilst the curds separate, around 10 minutes.
- Remove the saucepan from heat and allow to sit for about 10 minutes to allow the curds to become firm.
- Pour into a muslin-lined sieve to separate the curds and whey and create the ricotta. Allow the mixture to drain for about 15-20 minutes.
- To make the gnocchi, in a large mixing bowl, combine 1 cup of the ricotta with egg, parmesan cheese, salt. Mix well until smooth.
- Gradually add 1 cup of flour to the mixture, stirring until a soft dough begins to form. If the dough is too sticky, add more flour, a little at a time, until it becomes a manageable dough.
- Turn the dough out onto a lightly floured surface. Gently knead for 1-2 minutes until it just comes together. Be careful not to overwork the dough, as this can make the gnocchi tough.
- Divide the dough into 4 pieces. Roll each piece into a long rope about 15mm diameter. Cut the rope into 25mm pieces.
- Bring a large pot of salted water to a gentle boil. Cook the gnocchi in batches, being careful not to overcrowd the pot.
- Cook until the gnocchi float to the surface, about 2-4 minutes. Once they rise, allow to cook for an additional minute before removing them with a slotted spoon. Set aside.
- For the Green Borage Oil, prepare a saucepan of boiling water and a bowl of iced water. Rinse the fresh borage leaves and flowers under cool water to remove any dirt. Pat dry with paper towel.
- Blanch the borage for 30 seconds, then refresh in iced water. Remove and pat dry.
- Add to a high-speed blender, with the oil. Blend on high speed until the mixture is smooth and well combined, this should take about 5 minutes. Strain through a muslin-lined sieve over a bowl. Allow to drip through then use a spatula or the back of a spoon to press down on the solids to extract as much oil as possible.
- To serve, place gnocchi in a bowl, pour cucumber consommé over the gnocchi and add a drizzle of borage oil. Finish with a garnish of borage flowers.
