Gnocchi in Parmesan foam

Ingredients for 2 servings:

• ½ tbsp olive oil
• 1 shallot(s)
• 40 cl white balsamic vinegar
• 100 ml vegetable stock or asparagus stock
• 75 g double cream (42% fat) or whipped cream (32% fat)
• 25 g Parmesan
• 15 g butter, cold
• salt and pepper
• 1 bunch of chives
• e.g. pistachio kernels or pine nuts
• 300 g potatoes, floury
• 45 g flour, non-stick
• 45 g durum wheat semolina
• 1 egg(s)
• salt and pepper

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 55 minutes; Total time approx. 2 hours 55 minutes

For the Parmesan foam, finely chop the shallot and sauté in olive oil until translucent. Deglaze with balsamic vinegar, pour in the asparagus or vegetable stock, and reduce by one-third. Stir in the double cream or heavy cream and reduce by half. Finely grate the Parmesan. Add the cold butter cubes and Parmesan to the sauce and cream with a hand blender until fluffy. If necessary, use an electric milk frother to “help” it along. Season with salt and pepper. For the gnocchi, cook the potatoes for about 15 minutes and then press them through a potato ricer. Add the flour, semolina, and egg, season with salt and pepper, knead everything into a smooth dough, and let it rest for 1 hour. Shape the dough into rolls about 2 cm wide and cut off 2 cm long pieces. Use the tines of a small fork to press the typical ridged pattern into the dough. Cook the gnocchi in salted water over medium heat for about 8 minutes. As soon as they float to the top, scoop them out with a slotted spoon and let them drain in a sieve.