Green Lentil "Cappucino" with Buttermilk Gnocchi

Credit: Didier Loire
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Step 1: Lentil Soup

Put the green lentils in a colander and rinse well under cold running water.

Peel and wash the carrots and shallots. Stud the bottom of a shallot with cloves.

Wash the parsley stems and tie a bouquet garni with the bay leaves and the thyme.

Drain the lentils and place them in a very large pot, add the light poultry stock and water, covering the lentils by 2 inches (5 cm).

Put the pot on a high heat and bring to a boil. Skim, add the seasoning and simmer for 25 minutes on the edge of the range, skimming frequently.

At three quarters of the cooking time, season with gray sea salt.

Remove the seasonings from the soup. Remove two spoonfuls of lentils and set aside for the sauce. Puree the rest of the lentils and their cooked juices, folding in the butter. Strain through a fine-meshed chinois, dilute slightly if necessary with light poultry stock and season to taste.

Step 2: Gnocchi

In a food processor, mix the ricotta, the flour, and the egg yolk, then fold in the whole egg and the salt. Be careful not to heat the mixture. Once it is nice and smooth, pour it into a bowl placed on ice.

Shape small quenelles using 2 silver teaspoons and plunge straight into a pot of simmering salt water. Poach for 3 minutes, then plunge into a recipient of ice water.

Drain the gnocchi, handling each very gently, and arrange on an greased dish.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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