Tender ricotta gnocchi with root vegetable cream and nuts

Name: Tender ricotta gnocchi with root vegetable cream and nuts
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 75 g Parmesan (piece); 300 g Flour; some Flour; 7-10 Tbsp Salt; 2 Eggs (Gr. M); 500 g Ricotta (Italian cream cheese); 7-10 Tbsp Oil; 750 g root vegetables (e.g. carrots, parsley roots and parsnips); 1 Onion; 2 Garlic cloves; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Flour; 1/2 litre Vegetable stock (alternative: instant vegetable stock); 250 g Whipped cream; 5 Stem/s Thyme; 1 TABLESPOON Butter; baking paper

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

Out of the bag, my ass! Here the gnocchi are lovingly homemade. Thanks to ricotta and parmesan this is easier than you might think

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

75 g Parmesan (piece)
300 g Flour
some Flour
7-10 Tbsp Salt
2 Eggs (Gr. M)
500 g Ricotta (Italian cream cheese)
7-10 Tbsp Oil
750 g root vegetables (e.g. carrots, parsley roots and parsnips)
1 Onion
2 Garlic cloves
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Flour
1/2 litre Vegetable stock (alternative: instant vegetable stock)
250 g Whipped cream
5 Stem/s Thyme
1 TABLESPOON Butter
baking paper

Directions

1
Grate parmesan. Mix 300 g flour and 1 tsp salt. Add parmesan, eggs and ricotta. Knead first with the dough hooks of the mixer, then briefly with your hands to a smooth dough. 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 pieces with a dough card or knife. Lightly score the pieces with a fork and place them on two well-floured kitchen towels.
2
Bring plenty of salted water to the boil, add the gnocchi in portions using the cloth. Cook for 2-3 minutes until they rise to the surface. Remove them with a skimmer and spread them on a baking tray covered with oil.
3
Peel, wash and chop the roots. Peel onion and garlic and chop finely. Heat the oil in a pot. Sauté onion and garlic in it until transparent. Add vegetables and fry for about 3 minutes. Season with salt and pepper. Sprinkle with 2 tbsp. flour and sauté briefly. Deglaze with stock and cream, bring to the boil. Wash the thyme and add to the vegetables. Simmer everything for about 10 minutes.
4
Heat butter in a frying pan. Fry the gnocchi in it until golden brown. Remove thyme from the vegetable sauce. Season the sauce with salt and pepper. Arrange everything.
5
Chop 2 tablespoons of pecans or walnuts and roast them in a pan without fat. Sprinkle 2 tablespoons of sugar over it and caramelise while stirring. Let the nuts cool down on a piece of baking paper. Cut 75 g Parma ham into strips. Chop 100 g goat's cream cheese and sprinkle everything over the roasted gnocchi.
6
Wash 4 limes (of which 2 organic) and rub dry. Rub the skin off the 2 organic limes. Squeeze all limes. Measure out 100 ml juice. Wash 10 rosemary sprigs and chop them coarsely. Bring to the boil with 450 ml water, 300 g sugar, lime zest and juice and simmer for about 10 minutes. Leave to cool overnight. Pour through a fine sieve the next day and fill into bottles. Pour in Prosecco or mineral water. Keep cool and keep for about 4 weeks.