1. Combine the ricotta, egg yolk, flour, parmesan and pumpkin seeds and season with salt and pepper. Form the mixture into gnocchi, dust lightly with flour and place in gently boiling water until they float on the surface. Remove the gnocchi from the water and drain them well.
2. Quarter the lettuce hearts and fry them in slightly foaming butter. Then add the cooked gnocchi to the frying pan and fry them briefly too.
3. To make the ratatouille vinaigrette, wash the courgette and peppers and cut them into dice approx. 0.5 cm in size. Peel the onion and dice it finely. Remove the seeds from the chilli and chop that finely too. Heat a little oil in a non-stick pan and sauté the onion, peppers and courgette over medium heat, stirring. Stir in the tomato purée, garlic and thyme, sauté them briefly too and add the vegetable stock. Then add the cornflour mixed with water, the tomato vinegar and chilli to taste and bring the mixture to the boil. Remove the vinaigrette from the heat and season with salt and sugar.
4. Arrange the pumpkin seed and ricotta gnocchi on a plate with the fried lettuce hearts and garnish with the ratatouille vinaigrette, a few drops of pumpkin seed oil and edible flowers.Print recipe
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