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Sheep’s Milk Ricotta Gnocchi
with Morel Sauce and Asparagus

Spring Vegetable Salad with Parmesan Tuile and White Truffle-Oil Vinaigrette

Sheep’s Milk Ricotta Gnocchi
with Morel Sauce and Asparagus

  1. In a medium-sized mixing bowl, combine the drained ricotta, the 1 cup of flour, Parmesan, egg yolk, 1 tablespoon of the salt, nutmeg, and cayenne. Work the dough until it forms a smooth ball.
  2. Cover and refrigerate for 30 minutes.
  3. Place dough on floured work surface. Divide into 4 equal pieces. Working with 1 piece at a time, use your hands to roll into cylinders 1/2 inch in diameter, dusting with more flour as needed.
  4. Cut into 1-inch pieces and place on parchment-lined sheet pan that has been dusted with flour. Repeat with remaining cylinders.
  5. Refrigerate for 1 hour.

Bring to a boil 6 quarts of water. Add the remaining 2 tablespoons salt. Prepare a bowl of ice water to shock the gnocchi when done cooking.

Morel Sauce & Asparagus

Grill or sautÈ asparagus chunks. Set aside.

SautÈ shallots and morels in butter for 5 to 7 minutes.

Add morels and white wine (preferably chardonnay). Cook down to reduce liquids by two-thirds.

Add vegetable broth and cook and cream and simmer for about 30 minutes until the liquids are reduced by about two-thirds.

Add cream, salt and pepper to taste.

Add asparagus last, just long enough to warm.


- 1 1/2 cup sheep’s milk ricotta cheese, drained
- 1 cup flour, plus additional for dusting
- 1/4 cup Parmesan cheese
- 1 egg yolk
- 1 teaspoon salt into recipe
- 2 teaspoons salt into boiling water
- Pinch nutmeg
- Pinch cayenne pepper
- 2 T. extra virgin olive oil drizzled over the gnocchi after removing them from boiling water

Morel Sauce & Asparagus
- 1 T. butter
- 1 medium shallot, minces
- 2 cups loosely packed fresh morels rinsed 3 times in warm water and cut in half
- 1/2 cup white wine
- 1 cup vegetable broth
- 1 cup heavy cream
- Salt and freshly cracked black pepper to taste
- 1 bunch asparagus

Spring Vegetable Salad with Parmesan Tuile and White Truffle-Oil Vinaigrette
Yield: 6 servings

This salad succeeds with all the vegetables listed, or with as few as three. The important thing is to choose the freshest produce available. If not using the truffle oil, substitute more extra virgin olive oil, or an herb-flavored oil of your choice.


Place a 12" non-stick pan over medium-high heat. Spread 2 tablespoons of the Parmesan on the bottom of the pan. As it starts to melt, use a spatula to form it into three 2x5 inch strips. When the cheese starts to bubble and turn golden brown, remove the pan from the heat. Let cool for 4 to 5 minutes, the strips should be pliable.

Pick up one end of a strip with a pair of tongs and lay it across a large rolling pin. As it cools, it will harden into this arch. Set aside and repeat the process with the other strips.

Repeat with remaining Parmesan, you should have 9 tuiles.

White Truffle-Oil Vinaigrette

Blend all the vinaigrette ingredients except the oils in a 2 quart stainless steel bowl. Whisk in the olive and white truffle oils in a slow, steady stream until it is all incorporated and the sauce emulsifies.


Remove the mushroom caps from their stems. Clean the tops with a damp cloth or towel. Peel the stem using a vegetable peeler, discard the scraps. Slice the mushrooms as thinly as possible, and place in a 2 quart stainless steel bowl. Add the remaining vegetables. Add the vinaigrette and toss well.


Divide the salad among 6 chilled plates. Stand one Parmesan tuile over each salad (reserve Parmesan tuile over each salad (reserve remaining


- 6 T. freshly grated Parmesan cheese

- 6 oz. fresh Porcini mushrooms (approximately 3 medium mushrooms)
- 18 spears medium asparagus, blanched
- 18 spring (pearl) onions, peeled and blanched
- 12 ramps or baby leeks, blanched – optional
2 cups loosely packed pea shoots
- 3/4 cup fava beans, shelled, blanched and peeled
- 3/4 cup fresh peas, shelled and blanched

White Truffle-Oil Vinaigrette
- 2 1/2 T. freshly grated Parmesan cheese
- 2 T. freshly squeezed lemon juice
- 1 t. salt
- 1 T. roughly chopped fresh chervil
- 1 T. roughly chopped fresh parsley
- 1 T. roughly chopped fresh chives
- 1 t. roughly chopped fresh tarragon
- 1 t. mustard
- 1/2 t. finely chopped garlic
- 8 grinds of a pepper mill (or 1 pinch ground white pepper)
- 9 T. extra virgin olive oil
- 1/4 cup white truffle oil (or equal amount of other oil)

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