RECIPE | RICOTTA GNOCCHI & TROUT

Coming into Spring I was inspired to create something delicious, light & tasty using some new season ingredients. This dish is simple and perfect to enjoy at the lunch table with friends and good bottle of vino.

(Serves 6)

Ingredients

For the Gnocchi:
500g Ricotta
Seasoning
200g Flour
2 Egg Yolks
1 Lemons Zest
2 Sprigs Of Thyme Picked
2 Tbsp Olive Oil

For the Veloutè:
Trimmings from Asparagus
4 Tbsp Butter
1 Handful Spinach
1 Onion
1 Clove Garlic
2 Sprigs Thyme
2 Cups Milk
Seasoning

4 Trout Fillets
1 Bunch Asparagus
1 Cup Fresh Garden Peas

Method

For the Gnocchi:

Bring a pot of water to the boil on your Siemens induction
In a bowl mix together your Ricotta, lemons zest, flour, seasoning, thyme & egg yolks. Combine until a dough like ball forms
Begin to roll out your Gnocchi on a floured surface into long sausages & cut into small pillows with a floured knife to prevent it from sticking
Blanch your gnocchi in your simmering water, you will know it’s ready once it floats to the top
Remove from water,set aside & coat with Willowcreek Olive Oil

For the vegetables:

Gently peel ¾ of the asparagus stem & trim 2cm off the ends. Reserve all the trimmings for your veloutè
Blanch your asparagus and refresh in a blow with ice cold water, then drain
Blanch your fresh garden peas & refresh in ice cold water
Slice your asparagus in ½’s or ¼’s
Set your blanched peas and asparagus aside

For the veloutè:

Begin to fry your sliced onion, garlic & thyme in butter until translucent
Add you blanched asparagus trimmings & milk
Simmer for 5 minutes to develop flavor
Season
Add your spinach last minute to retain the green colour and blend your veloutè
Return the veloutè to a sauce pot

Bringing it together:

In your hot Scanpan skillet brown your prepared gnocchi pillows on a high heat, about two minutes
Whilst that is browning begin to cook your seasoned trout, starting in a cold pan skin side down with olive oil
Add your blanched peas & portioned asparagus to your pan with the gnocchi
Once your trout is almost cooked, squeeze with lemon juice and add your some of your veloutè to you gnocchi pan, just enough to coat everything
Allow your gnocchi & vegetables to simmer for a minute in the veloutè
By this time your trout should be cooked
Serve & Enjoy on a beautiful summers day!