Cream Of Peas, Raisin Bread Gnocchetti, And Fresh Goat Cheese
Serves: 3
Leila Emmerich
1 January 1970
Based on User reviews:
49
Spice
38
Sweetness
58
Sourness
54
mins
Prep time (avg)
6.8
Difficulty
Ingredients:
Directions:
1
Brown the scallion in the butter
2
Add the potatoes and sauté until they are light golden in color
3
Add the peas (save a few for garnish), then about a cup of the stock, and let it all simmer for about 15 minutes, until soft
4
Add more stock if necessary
5
It should be liquidy
6
Meanwhile, for the gnocchetti, sweat the leek in butter
7
Stir in the bread and season with freshly grated nutmeg, salt, and pepper
8
Place the mixture in a small bowl and mix in just enough beaten egg to make it slightly wet
9
Scoop out small quarter-size balls, place in the palm of your hand, and gently squeeze down till compressed to mold into gnocchetti (baby gnocchi)
10
Make sure the peas and potatoes are soft and pour the mixture through a sieve, pressing the vegetables through with a rubber spatula
11
The pressing should yield about a cup or a cup and a half
12
Add a little more stock if the soup is too thick
13
Strain again if necessary and pour into a small saucepan
14
Drop in several gnocchetti, cover, and heat through at low heat for a few minutes until piping hot
15
Pour carefully into a heated soup bowl, to keep those little babies intact
16
Garnish with the fresh peas, tomato, goat cheese, a drizzle of an excellent extra virgin olive oil, and chopped chervil
17
*Beautiful with the wonderfully crafted Vieris Isonzo Sauvignon from Gianfranco Gallo's Vie di Romans property
18
Brown the scallion in the butter
19
Add the potatoes and sauté until they are light golden in color
20
Add the peas (save a few for garnish), then about a cup of the stock, and let it all simmer for about 15 minutes, until soft
21
Add more stock if necessary
22
It should be liquidy
23
Meanwhile, for the gnocchetti, sweat the leek in butter
24
Stir in the bread and season with freshly grated nutmeg, salt, and pepper
25
Place the mixture in a small bowl and mix in just enough beaten egg to make it slightly wet
26
Scoop out small quarter-size balls, place in the palm of your hand, and gently squeeze down till compressed to mold into gnocchetti (baby gnocchi)
27
Make sure the peas and potatoes are soft and pour the mixture through a sieve, pressing the vegetables through with a rubber spatula
28
The pressing should yield about a cup or a cup and a half
29
Add a little more stock if the soup is too thick
30
Strain again if necessary and pour into a small saucepan
31
Drop in several gnocchetti, cover, and heat through at low heat for a few minutes until piping hot
32
Pour carefully into a heated soup bowl, to keep those little babies intact
33
Garnish with the fresh peas, tomato, goat cheese, a drizzle of an excellent extra virgin olive oil, and chopped chervil
34
*Beautiful with the wonderfully crafted Vieris Isonzo Sauvignon from Gianfranco Gallo's Vie di Romans property