Cream of Broccoli Capuccino
Step 1: Broccoli
Remove the larger broccoli stems, keeping only the tips.
Bring a pot of water to a boil, and season generously with coarse grey sea salt.
Plunge the broccoli into the boiling water, and cook until tender. Remove with a slotted spoon, and plunge immediately into a basin of ice water to shock and set the color.
When cooled, drain and press firmly to extract as much water as possible, then place on a clean, dry dishtowel.
Step 2: Gnocchi
Mix the ricotta, flour, and egg yolk with a blender. Next, fold in the whole egg and some salt. Make sure the machine does not overheat as it blends. As soon as the mixture is smooth, transfer to a bowl placed over an ice bath.
Shape small quenelles using two silver teaspoons. Plunge the quenelles directly into a pot of simmering salted water, poach for 3 minutes, then plunge into a container of ice water.
Drain the gnocchi, handling them very delicately, and place in a baking dish.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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