Gordon Ramsay
Gordon cooked this tasty bean cuisine as a scrumptious F Word starter
Serves 4 as a starter
1. Preheat the oven to 200˚C.
2. Roast the potatoes still in their skins until tender. Remove the flesh from the skins while hot - wearing rubber gloves to protect your hands. Mash until smooth (a potato ricer works best). Mix the potato with the flour, fine sea salt, white pepper, egg and ricotta cheese. The mixture will be like a soft dough. Don’t overbeat or the gnocchi will be tough. Spread out the mixture on a plate and chill until firm.
3. Shape the potato mixture into long cigar shapes about 1.5cm thick. Using the back of a table knife cut across into 3cm lengths. Bring a large pan of water to the boil. Add the gnocchi pillows and simmer for about 5 minutes (you may have to cook them in batches). Drain well and plunge immediately into ice-cold water. Drain again and pat dry on kitchen paper.
4. Blanch the peas and broad beans in boiling water for 2 mins, drain and set aside.
5. Heat a pan and add a drizzle of olive oil, lightly fry the gnocchi until nicely coloured all over. Add a knob of butter towards the end of cooking. Season and keep warm.
6. Meanwhile, sweat off the shallots in a knob of butter and a touch of olive oil, season with salt, add the marjoram and toss well. Add the peas and broad beans. Deglaze with the white wine then add the double cream and season. Cook for a further 2-3 minutes.
7. Divide the pea and broad beans into four warm bowls and top with the browned gnocchi. Shave some pecorino on top and serve immediately.
©Gordon Ramsay 200[8]. All rights reserved
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