John Myers
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Pea Gnocchi, Young Carrots, Sugar Snap Peas and Ricotta
The perfect pea gnocchi, young carrots, sugar snap peas and ricotta recipe with a picture and simple step-by-step instructions.
For the pea gnocchi:
- 150 g Fresh peas
- 500 g Potatoes
- 2 Pc. Egg yolk
- Salt
- Pepper White
- Nutmeg
- Butter
For the carrot puree:
- 350 g Carrots
- 1 tbsp Butter
- 1 Pc. Clove of garlic
- 3 tsp Sugar
- Salt
- Pepper White
- 2 tbsp Red wine vinegar
- 1 tsp Annatto oil
For the ricotta cream:
- 100 g Ricotta
- 2 tbsp White wine vinegar
- 0,5 tsp Fenugreek
- Salt
- Pepper White
- Water
- 200 g Baby carrots
- Butter
- 100 g Sugar snap
- For the gnocchi, cook the potatoes until soft for 20-25 minutes while finely grinding the split peas in the food processor. It is worth grinding the split peas in larger quantities and saving the remaining pea flour for later use.
- When the potatoes are tender, remove the skin and press the potatoes through a press into a mixing pot. Then let cool slightly and mix with pea flour and egg yolk to a smooth mass. Season to taste with salt, pepper and nutmeg. The mixture, formed into a compact dumpling and covered, can be prepared a few hours before dinner.
- For the carrot puree, peel and chop the carrots. Bring the carrot pieces with the other ingredients to the boil and cook very softly for 15-20 minutes on a low heat. The annatto oil is optional and is only intended to support the bright yellow-orange color of the puree.
- When the carrots are soft, puree everything very finely in the food processor. Season the mixture again with salt, pepper, sugar and vinegar and set aside in a closed container until serving.
- Mix the ricotta with the other ingredients with a hand blender. The consistency should roughly match that of toothpaste. If the mixture is too firm, carefully mix in a little water. Pour the finished mass into a squeeze bottle and chill.
- Before the guests arrive, shape the gnocchi mixture in portions into approx. 1.5 cm thick rolls and cut off individual gnocchi with the knife. Carefully roll each gnoccho with the front of a fork, creating a striped pattern on one side. Melt the butter in a pan and fry the gnocchi over low to medium heat for about 10 minutes. Ideally, they are crispy on one side and creamy-soft on the other.
- Clean the baby carrots, cut them in half lengthways and fry them with a little butter in the pan for 5-10 minutes. Cut off the stem and tip of the sugar snap peas.
- To serve, place 1-2 tablespoons of the carrot puree in the middle of the plates and spread them a little with a pastry brush. Place a pair of pea gnocchi on the carrot mirror; 8 to 10 pieces per plate. Place 2-3 seared carrot halves across the gnocchi.
- Then place 3-4 blobs of ricotta cream the size of grapes on each plate between the gnocchi. Then distribute 5-6 snow peas on or between the carrots per plate. Decorate each plate with a few pea shoots and serve.
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