Pillows of Ricotta Gnocchi with Peas and
Baby Fava Beans
recipe comes from Chef Gordon
Ramsay's book 'A
Chef For All Seasons' which is reviewed in
the article provided by Global
Chefs and is an example of the sort of recipe
that you will find in the book. To read the review
you have the impression that gnocchi is doughy
and boring, then let me persuade you to try making
potato gnocchi. They are much lighter than semolina
gnocchi. Anyone who enjoys puttering about in
the kitchen and cooking should have a grand time
with these! "
Gordon Ramsay - 'A Chef for All Seasons'
pounds large boiling potatoes 1 1/4 cups all-purpose
flour, plus extra for shaping
1 tablespoon fine sea salt
1 teaspoon freshly ground pepper (preferably
1 egg, beaten
1/2 cup ricotta cheese
5 tablespoons butter
1 1/3 cups shelled fresh peas
1 1/3 cups shelled fresh baby fava beans
3 tablespoons Classic Vinaigrette *
2 tablespoons chopped fresh parsley
Sea salt and freshly ground black pepper
the potatoes still in their skins until just
tender. Drain and peel 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.
off in the oven preheated to 400º 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.
the potato with the flour, fine sea salt, white
pepper, egg, and ricotta cheese. The mixture
will be soft dough. Don’t overbeat or the gnocchi
will be tough. Spread the mixture on a plate
and chill until firm.
the potato mixture into long cigar shapes about
1/2 inch thick. Using the back of a table knife,
cut across into 1 1/4-inch lengths. Bring a
large pan of water to boil. Add the gnocchi
pillows and simmer for about 5 minutes. (You
may have to cook them in batches.) Drain well
and plunge immediately into ice water. Drain
again and pat dry on paper towels.
the butter and heat slowly until it turns a
light brown color. Strain through a fine sieve
and discard the solids. Pour the butter into
a frying pan and lightly fry the gnocchi until
nicely colored all over. Season and keep warm.
cook the peas and fava beans in lightly salted
boiling water for 2 - 3 minutes. Drain and season.
Stir in the vinaigrette to bind and then the
the pea and fava bean salad among four plates
and top with browned gnocchi. Serve Immediately.
has many uses apart from salad dressings and makes
about 2 1/2 cups
1 cup extra virgin olive oil
1 cup peanut oil
1 teaspoon fine sea salt
1/4 teaspoon ground black pepper
juice of 1 lemon
1/4 cup white wine vinegar
1/4 cup sherry vinegar
in a large screwtop jar and shake to re-emulsify
is just one of the many fantastic recipes to be
found in 'A Chef For All Seasons'.