Sort ingredients
tom1989
QR Code
Listen
Pdf
Sift the ricotta cheese through a wide mesh, smoke it for 15 minutes in the smoker 4 times. Knead the dough the night before, keeping it coarse.
For wild garlic oil: blend wild garlic in a thermomix at max speed for 7 to 8 minutes. Allow oil to seep through a paper towel overnight and place in a fine-tipped bottle.
Clean spinach, blanch in boiling salted water for 3 minutes. Cool with water and ice, then blend in a thermomix until bright green and smooth.
Place the fiurit in a tall steel container, add 2 hot coals inside, cover with lid and let it smoke for 30 minutes.
Form ½ cm long, thin cylinders with the gnocchi dough. Sprinkle with flour and cut them, preserving the square shape.
Cook gnocchi in salted water for 2 minutes, emulsify with a little butter and water, cream 50gr gnocchi with 20gr green cream and a tablespoon of grated aged cheese.
Plate in a small bowl, fill the rim with a drizzle of Wild Garlic Oil and place the smoked fiurit on it with a teaspoon. Garnish with 3 rue leaves.