Watercress Velouté with Sorrel


Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.
Ingredients (4 servings)


Step 1: Watercress Velouté

Wash 5 bunches of watercress and a small bunch of sorrel carefully in water seasoned with a dash of vinegar. Separate the watercress leaves, and reserve about 12 of them on a damp kitchen towel.

Prepare a bowl of water and ice cubes.

Heat a saucepan of lightly salted water to a boil, and immerse the watercress and sorrel. After 2 minutes, take out the leaves with a slotted spoon, reserving the cooking water, and plunge them into the iced water to shock. Drain in a colander.

Blend the watercress and sorrel with a small ladle of the cooking water to produce a smooth soup.

Season with salt and freshly ground black pepper, and refrigerate.

Step 2: Ricotta Gnocchi

Heat fresh water in the same saucepan used to blanch the watercress, and season with a bit of salt.

Chop the sage, and combine with the ricotta, flour, egg, and a bit of salt. Shape the gnocchi with a teaspoon.

Immerse the gnocchi in salted water, simmering just under a boil, for 4 to 5 minutes. Drain with a slotted spoon, and place on kitchen towel.

This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN

Other recipes by Alain Ducasse