3 garlic cloves, roasted
Zest of 2 lemons
1 1/2 cup flour, sifted
8 sage leaves
1 potato, quartered and boiled
2x4 in cube of pecorino, rind attached
1 3/4 cup flour, sifted
3 cups heavy cream
9 sprigs of mint
1/4 cup sour cream
4 tbsp walnuts, toasted
1 cup fresh peas, roasted
1. Remove the rind from the block of cheese. In a large pot add heavy cream, mint sprigs and cheese rind. Let simmer on medium heat until the heavy cream has reduced to 1 1/2 cups. Strain the cream mixture into a large pan and set aside.
2. Cut the remainder of the cheese block in half. Grate 1 half of the cheese and set the remainder aside. To a food processor add grated cheese, egg yolks, sage, lemon zest, flour, garlic, potato and salt and pepper to taste. Process ingredients until a dough ball starts to form.
3. Place the dough onto a floured surface. Divide the dough into four equal parts. Roll each part into a rope. Cut each rope into bite sized pieces and place pieces onto a floured sheet tray. Refrigerate gnocchi until ready to cook.
4. Bring a large pot of generously salted water to a boil. Add the gnocchi to the boiling water. Using a slotted spoon remove the gnocchi carefully as soon as they rise to the top of the pot. Add the gnocchi to the pan containing the mint cream. Add 1/4 cup of the starchy cooking water to the mint cream. On high heat let the cream reduce until a sauce-like consistency is achieved. Turn off the heat, add sour cream and S&P to taste .
5. Serve immediately; using a vegetable peeler shave the remainder if the cheese on top of the gnocchi. Add toasted walnuts and enjoy!
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