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Gnocchi with Ricotta, Peas, Apple Caramel and Mint
Recipe by Laura Sharrad
Improve your pasta-making skills with this simple yet fresh Gnocchi with Pea and Mint Oil and Ricotta, drizzled with delicious Apple Caramel
- Steps
- Ingredients
Ingredients
Ricotta
Peas and Pea and Mint Oil
Apple Caramel
Gnocchi in Brown Butter
Garnish
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Steps
- For the Ricotta, place the milk and cream into a saucepan and bring to the boil. Add the vinegar and stir until mixture splits. Scoop out the curds and transfer to a lined sieve set over a bowl. Allow to drain and cool completely.
- Transfer to a food processor and process until smooth. Season with salt and set aside.
- For the Peas, bring a saucepan of salted water to the boil. Pod peas, reserving pods. Blanch the peas in salted boiling water, refresh in iced water then drain and set aside.
- Place the reserved pods, mint and oil into a blender and process for 6 minutes to form a bright green oil. Strain through a muslin lined sieve and set aside.
- For the Apple Caramel, juice the apples and place into a small saucepan. Place on high heat and simmer until reduced to a caramel consistency. Remove from the heat and set aside.
- For the Gnocchi, peel and quarter potatoes. Boil in salted water until tender then drain in a colander and allow potatoes to steam and dry slightly. Press potatoes through a fine drum sieve into a large bowl.
- Add flour and salt and mix gently to form a dough.
- Roll the dough into 2cm thick logs and cut into 2cm pieces.
- Roll each piece across on wooden ridged gnocchi board.
- When ready to serve, cook the gnocchi in salted boiling water until they float. Drain and set aside.
- Meanwhile, for the Brown Butter, place butter into a frypan and melt over medium heat until browned. Remove from the heat. Add the cooked gnocchi and toss through. Remove from the butter and set aside, keeping warm. Combine 2 tablespoons of remaining butter with the Apple Caramel. Add the peas and toss through. Reserve any remaining butter for serving.
- To serve, pipe the ricotta into a circle onto each plate. Fill with the gnocchi and scatter with the peas. Dress with some Pea and Mint oil and Brown Butter. Garnish with fresh mint leaves.
