Tuesday, April 25, 2006

THREE-CHEESE GNOCCHI WITH ASPARAGUS AND HOLLANDAISE SAUCE

A posh recipe, loosely based on some scrumptious pan-fried gnocchi which we also ate at Jack-in-the-Green. I swapped my veg box for a fruit-and-veg box this week, because the fruit-and-veg boxes promised asparagus and I can't get through April without some asparagus. This recipe serves 2.

GNOCCHI
3 medium potatoes, peeled and boiled
1tbsp parmesan
2tsp ricotta
1tsp marscapone
1 egg
1tbsp self-raising flour
Salt and pepper

VEGETABLES
1 bunch asparagus, divided into stems and tips
Green vegetables for serving (I used broccoli)
Butter

HOLLANDAISE SAUCE
2 egg yolks
1dstsp lemon juice
1dstsp white wine vinegar
4oz butter

FOR THE HOLLANDAISE SAUCE, put the egg yolks into a blender or processor with a pinch of salt and blend briefly. Put the lemon juice and vinegar into a small pan and heat to simmering point, then pour slowly onto the egg yolks while blending. Put the butter into the same pan and heat until melted and starting to froth. Pour onto the eggs slowly, blending. Set the sauce aside (it can be reheated over a pan of hot water).

FOR THE GNOCCHI, push the potatoes through a ricer into the still-hot pan and leave to dry out a little. Add the egg, parmesan, ricotta and marscarpone and beat to combine. Season to taste, then add the flour slowly until the mixture is the right consistency to be shaped. Refrigerate if there's time.

Brush a griddle pan and a frying pan with olive oil and heat both.

Put the asparagus stems into the griddle pan. After a couple of minutes add the broccoli and finally the asparagus tips. When almost ready, add a blob of butter to the pan and sprinkle with salt and pepper.

Meanwhile, pan-fry the gnocchi until brown on both sides.

Serve artistically, with the hollandaise drizzled around the edge of the plate, the gnocchi in a circle, and greens in the centre!