Watercress Velouté with Sorrel
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
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