2 of fresh hand dipped ricotta (Calabro)
½ cup AP flour
7 egg yolks
22g ultra tex
½ bunch of chives minced
In a kitchen aid paddle together the ricotta, ultra and flour on medium until the flour is hydrated. Slowly add in the egg yolks and salt. Fold in the chives. Bag the dough in a pastry bag and rest dough in the refrigerator for 2 hours. Bring a Pot of water to a boil. Season with salt. Cut the tip from the pastry bag to desired size. Pipe the dough into the water using either an off set spatula or a pair of kitchen sheers to cut the dough. Let the gnocchi lightly simmer for 2 minutes turning them over. Remove from water, transfer to a sheet tray lined with foil and glazed with olive oil, cool. This makes about 20 portions.
To Pick up 4 portions:
20 oz lobster fortified stock finished with butter and cream
1 pint brunois onion, celery and carrot, lightly cooked in butter
4 tbl grated Parmesan or grana padano
4 tbl sour dough bread crumbs cooked in butter until crisp
1 # black truffle butter (Dartagnan)
2 tbl tarragon, 2 tbl parsley
3 lemon wedges
1 pint poached lobster meat cut into medium dice
Add the lobster broth to a pan. Bring to a boil and reduce by half. Add gnocchi. Add the butter and toss until coated and thick. Add the lemon juice and parsley and toss. Spoon into wide bowl and top with bread crumbs and grana padano.