Ricotta Gnocchi with Caramelized Cauliflower and Crunchy Almond Crumble
Ингредиенты
- 2 ½ cups (650 g) ricotta cheese
- 1 ¼ cups (90 g) Parmesan cheese, freshly grated
- 2 egg yolks
- ½ tsp salt
- ¾ cup (115 g) unbleached all-purpose flour
- 6 cups (600 g) cauliflower, cut into small florets (about 1 small cauliflower)
- 1 tbsp (15 ml) vegetable oil
- ¼ cup (55 g) butter, softened
- ¼ cup (40 g) unbleached all-purpose flour
- 1 shallot, thinly sliced
- 1 tbsp (15 ml) vegetable oil
- 4 cups (1 litre) chicken broth
- 1 tbsp (15 ml) lemon juice
- 2 cups (100 g) stale bread, diced
- 2 tbsp (30 ml) olive oil
- ¼ cup (45 g) roasted almonds
- 1 tbsp chives, finely chopped
- 2 tbsp butter
- 4 egg yolks, at room temperature
- Parmesan cheese shavings (optional)
Инструкция
- In a large bowl, using a fork, combine the ricotta, Parmesan, egg yolks and salt. Gradually add the flour and mix until smooth. Add more flour as needed (see note).
- Keeping the dough inside the bowl, shape into a ball with your hands. Cover and refrigerate for 30 minutes.
- Place the dough on a floured work surface. Separate the dough into 8 equal pieces. Shape each piece into a cylinder about ½ inch (1 cm) thick. Cut each cylinder into ½-inch (1 cm) pieces. Place the gnocchi on a baking sheet and sprinkle with flour to prevent from sticking. Refrigerate until ready to cook. The gnocchi can be frozen at this stage, if desired.
