▶️ How to make Sweet Pea and Mint Gnocchi - LIVESTREAM

Directions 📝

PREP 🔪

1. Line a sheet tray with parchment paper or foil and set aside. Fill a large pot with water, leaving about 1 inch of room from the top. Cover and bring to a boil over high heat.

2. Chop half of the Truffle Carpaccio. Slice the peas on a bias. Chiffonade the mint. Cut the butter.
3. Remove the ricotta from its packaging and set onto a clean kitchen towel. Lightly press down to remove its excess moisture.
4. In a medium mixing bowl, add the drained ricotta, egg yolks, chopped Truffle Carpaccio, and a pinch of Balinese Truffle Salt. Grate in the parmesan and zest of 1 lemon and use a wooden spoon to stir until combined. (Pro tip: save a small piece of parm to use as garnish!)
5. Set aside ¼ cup of 00 flour for your “bench flour.”
6. Slowly incorporate the remaining 1 cup flour into the mixture until the consistency resembles Play-Doh.
7. Use your bench flour to lightly dust your work surface, hands, and lined sheet tray.
8. Transfer the dough to the dusted work surface and form into a disc.
9. Use a knife or bench scraper to cut the disc into 6 even wedges. Roll each wedge into a ¾” thick rope. Cut each rope into knuckle-sized pieces that resemble small pillows. Repeat with the remaining dough, transferring the gnocchi onto the prepared sheet tray.

HOW TO COOK 🍳

1. In a large pan over medium heat, melt 2 tablespoons of the butter. Add the peas and saute until they’re al dente. Turn off the heat and set aside.

2. Add 3 tablespoons of water to a sauce pot over high heat. Once boiling, turn off the heat and slowly whisk in the remaining butter cubes to make a beurre monte. Once it’s smooth and velvety, season by whisking in lemon juice and Balinese Truffle Salt to taste.
3. Add a decent amount of kosher salt to the boiling water and blanch the gnocchi until they float, about 1-2 minutes.
4. Use a slotted spoon to transfer the gnocchi to the large pan with the peas. Add the beurre monte and toss together.