Beet gnocchi WITH PEA SHOOT LEMON RICOTta
Pea Shoot Lemon Ricotta
makes: 4 servings
3 cups Ricotta Cheese
2 ea. Lemons, Juiced
3/4 cups Whole Milk or Cream
3 oz. Pea Shoot Bunch
to taste Salt and Pepper
to taste Basil Oil, garnish
to taste Green Onion, thinly sliced garnish
Puree ricotta, pea shoots, and lemon juice together until smooth. Season with salt and pepper to taste. Warm in sauce pan on low.
Boil a half a batch of beet gnocchi(recipe below) in salted water until the gnocchi floats to the top. Lightly saute the gnocchi in oil or butter until lightly toasted. Season to taste with salt and pepper.
Serve gnocchi over warm ricotta pea shoot puree and garnish with basil oil, green onion, and a few pea shoot leaves.
It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world. Whatever it is, the way you tell your story online can make all the difference.
Don’t worry about sounding professional. Sound like you. There are over 1.5 billion websites out there, but your story is what’s going to separate this one from the rest. If you read the words back and don’t hear your own voice in your head, that’s a good sign you still have more work to do.
Be clear, be confident and don’t overthink it. The beauty of your story is that it’s going to continue to evolve and your site can evolve with it. Your goal should be to make it feel right for right now. Later will take care of itself. It always does.
Beet Ricotta gnocchi
Makes: 6-8 servings
1 cup Red Beets, Roasted, Peeled, and Diced
16 oz Ricotta Cheese, Strained**
2 ea. Large Egg Yolks
1 ea. Lemon, Zested
2 cups. Gluten Free Flour, I used Cup4Cup
2.5 tsps. Sea Salt
Oil and salt beets. Roast them in foil until tender.
Peel and dice the beets.
Strain ricotta cheese in either a fine mesh strainer or cheese cloth.
Puree beets with ricotta, salt, and zest of 1 lemon. Mix in the egg yolks.
Stir in the flour until combined. Let the dough rest for 15-30 minutes.
Cut dough into 8 pieces. Roll each piece out on a floured surface so they are a long strip. Cut into 1/2-3/4 inch pieces. Roll each piece on a gnocchi board or fork. You can also just leave them as little pillows.
Either boil in salted water until they float to the top and light toast in oil or butter. You can also freeze them on a lightly floured sheet pan and then store them in a freezer bag.
**These can be made dairy free if you use Kite Hill Dairy Free Ricotta. For dairy, I like Bellwether Farms Ricotta.
