Recipe Of The Month

PILLOWS OF RICOTTA GNOCCHI WITH PEAS AND FEVES

Ingredients
2 pounds of large boiling potatoes
1, 1/4 cups all-purpose flour, plus extra for shaping
1 tbsp. fi ne sea salt
1tbsp. finely ground pepper (preferably white)
1egg beaten
1/2 cup ricotta cheese
5 tbsp. butter
1, 1/3 cup shelled fresh peas
1,1/3 cup shelled fresh baby feves (fava beans)
3 tbsp. classic vinaigrette
2 tbsp. chopped fresh parsley
Sea salt and freshly ground black pepper

Instructions

1. Boil the potatoes still in their skins until just ender. Drain and peep them
while hot. (We do this wearing rubber gloves to protect our hands.) Cut
each potato into quarters and spread out on a baking sheet.
2. Dry off in the oven, preheated to 400 for about 5 minutes. Then mash until
smooth. The best way to do this is to push the potato through a ricer.
Failing that, a masher will do, but not an electric mixer or food processor, or
the texture will become gluey.
3. Mix the potato with the flour, fine sea salt, white pepper, egg and ricotta
cheese. The mixture will be like a soft dough. Don’t over beat or the
gnocchi will be tough. Spread out the mixture on a plate and chill until firm.
4. Shape the potato mixture into long cigar shapes about t inch thick. Using
the back of a table knife, cut across into 1 f inch lengths. Bring a large pan
of water to boil. Add the gnocchi pillows and simmer for about 5 minutes.
Drain well and plunge immediately into ice water. Drain again and pat on
paper toweIs.
5. Melt the butter and heat slowly until it turns a light colour brown. Strain
through a fine sieve and discard the solids. Pour the batter into a frying pan
and lightly fry the gnocchi until nicely coloured all over. Season and keep
warm.
6. Meanwhile, cook the peas and fava beans in lightly salted boiling water for 23
minutes. Drain and season. Stir in the vinaigrette to bind and then add the
parsley.
7. Divide the pea and fava bean salad among four (4) plates and top with the
browned gnocchi. Serve immediately.

Bon Appetite!