Ricotta gnocchi with carrot-parsnip cream and nuts

Name: Ricotta gnocchi with carrot-parsnip cream and nuts
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 300 g + 2 tablespoons flour; 7-10 Tbsp Salt; 75 g grated parmesan cheese; 500 g Ricotta; 2 Eggs (size M); 750 g root mixture (e.g. carrots, parsley root and parsnips); 1 Onion; 2 Garlic cloves; 2 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 500 ml Vegetable broth; 250 g Whipped cream; 5 Stem(s) Thyme; 2 TABLESPOONS Pecan kernels; 2 TABLESPOONS Sugar; 75 g Parma ham; 1 TABLESPOON Butter; 100 g Fresh goat cheese; 7-10 Tbsp Flour; 7-10 Tbsp Oil; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

300 g + 2 tablespoons flour
7-10 Tbsp Salt
75 g grated parmesan cheese
500 g Ricotta
2 Eggs (size M)
750 g root mixture (e.g. carrots, parsley root and parsnips)
1 Onion
2 Garlic cloves
2 TABLESPOONS Olive oil
7-10 Tbsp Pepper
500 ml Vegetable broth
250 g Whipped cream
5 Stem(s) Thyme
2 TABLESPOONS Pecan kernels
2 TABLESPOONS Sugar
75 g Parma ham
1 TABLESPOON Butter
100 g Fresh goat cheese
7-10 Tbsp Flour
7-10 Tbsp Oil
baking paper

Directions

1
For the dough mix 300 g flour and 1 teaspoon salt in a bowl. Add parmesan, ricotta and eggs. First knead with the dough hooks of the hand mixer then briefly with your hands to a smooth dough.
2
The dough is soft and slightly sticky but easy to shape. Form long rolls (approx. 1.5 cm Ø) on a well floured work surface. Cut into small pieces with a dough card or knife. Lightly score with a fork and spread on a well floured kitchen towel.
3
Bring plenty of salted water to the boil and cook the gnocchi in portions for 2-3 minutes until they rise to the surface. Remove with a skimmer, drain well and spread on a baking tray covered with oil.
4
Peel, clean and chop the root vegetables. Peel and finely dice the onion and garlic. Heat the oil in a pot, fry the onions and garlic briefly. Add prepared vegetables and fry briefly, season with salt and pepper.
5
Sprinkle with 2 tbsp. flour and sauté briefly. Deglaze with stock and cream while stirring. Wash the thyme, shake dry and add to the vegetables, except for a little to garnish. Let simmer for about 10 minutes.
6
Chop the pecans. Roast them in a pan without fat, sprinkle sugar over them and caramelise while stirring. Spread on a piece of baking paper and let it cool down. Cut Parma ham into strips.
7
Heat butter in a large frying pan. Fry the gnocchi in it while turning them golden brown. Remove thyme twigs from the sauce, season to taste and serve with gnocchi. Serve with goat cheese, Parma ham and pecans and garnish with thyme.