Ricotta Gnocchi, Salsify Nage, Garden Pea Toasted Hazelnuts & Fried Sage: Fairmont Moments
Ingredients Yield: 6 Gnocchi 150gm All Purpose Flour 75 gm Unsalted butter 250 gm Water 2 whole eggs 100 gm Santa Lucia fresh Ricotta 5 gm Salt Salsify Nage Foa
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Cooking tools:
- Whipping siphon
- Stockpot
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Fine-mesh sieve
- Slotted spoon
- Spoon
- Measuring cup
- Paper towel
- Baking sheet
- Plate
Ingredients
- 150gm All Purpose Flour
- 75 gm Unsalted butter
- 250 gm Water
- 2 whole eggs
- 100 gm Santa Lucia fresh Ricotta
- 5 gm Salt
- 75 ml clarified butter
- 2 shallot- Brunoise
- 1 clove garlic- Minced
- 2 pieces of salsify root- peeled and diced
- 500 ml chicken stock
- 250 ml 35 %Heavy Cream
- “CO2” Canister & 2 “CO2” Cartridge
- 300 ml Toasted Shelled & Cracked Hazelnuts
- 25 Fried Sage Leaves
- 20 Sorel Green Leaves
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