FOOD + DRINK
SEASONALLY SPRING CONT .
Potato and Ricotta Gnocchi Asparagus , Pine Nuts , Goat ’ s Cheese
Recipe by : Andreas Antona ’ s Eureka cookbook www . andreasantona . co . uk
Serves : 4 Ingredients :
Potato and ricotta gnocchi :
• 440g Maris Piper potatoes , peeled and cooked
• 125g ricotta
• 125g 00 flour
• 2 egg yolks
• Pinch of salt
• Olive oil
• 2 tbsp unsalted butter
Whipped goat ’ s cheese :
• 250g goat ’ s cheese , rind removed and at room temperature
• 100g double cream
• Salt
• Pepper
• Asparagus
• 20 large asparagus spears
To finish :
• 50g pine nuts , toasted
• Pea shoots
Method :
For the potato and ricotta gnocchi : 1 . Whilst the potatoes are still hot , mash them with a ricer .
2 . Mix the potato with the ricotta , flour , egg yolk and salt until the dough has formed .
3 . Divide the dough into 6 pieces and roll into 2cm thick logs .
4 . Cut the logs into 2cm pieces and using the back of a fork create the indentations by pressing the fork tines into the gnocchi and rolling in back and forth .
For the whipped goat ’ s cheese : 1 . Using a hand whisk or an electric mixer , whisk the goat ’ s cheese until smooth .
2 . Add in the double cream and continue to whisk until fully incorporated and the mix has become light and aerated .
3 . Season with salt to taste and transfer to a piping bag or an airtight container to store in the fridge if it will not be used straight away .
4 . This may need to be stirred before using if it is chilled .
For the asparagus : 1 . Place a large pan of salted water on medium heat and bring to the boil .
2 . To prepare the asparagus , start by trimming or snapping off the woody end at the base . With a vegetable peeler , carefully peel off the outer layer about halfway up the spear - this will help to reduce the cooking time as the tough , fibrous part has been removed .
3 . Carefully place into the boiling water and blanch for about 3 - 4 minutes or until just tender .
4 . Once cooked , remove the asparagus and place into ice water . Leave until cold . Remove from the ice water and place onto a draining tray .
To finish : 1 . Bring a large pan of salted water to the boil and add the gnocchi . Once they rise to the top and float , normally about 2 - 3 minutes , continue to cook for another 20 - 30 seconds until tender .
2 . Heat the olive oil and butter in a pan and add the gnocchi once the butter has started to foam . Add the asparagus to the pan . Cook for 1 - 2 minutes until hot and season to taste with salt and pepper .
3 . Place the gnocchi and asparagus in a bowl and add a couple piped dots of the whipped goat ’ s cheese .
4 . Sprinkle pine nuts over the top and garnish with pea shoots .
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