Made a recipe from the great New Brunswick restaurant The Frog and The Peach. When my son Michael eats it, I know it came out great.

Sage Ricotta Gnocchi with Parsnips, Leeks, and Toasted Almonds

Chef Bruce Lefebvre

(Serves Four)

For the Gnocchi:

• 1 Pound Fresh Ricotta Cheese
• 1 ea Whole Egg
1 ea Egg Yolk
1 oz Parmesan Cheese, Finely Grated
1 1/3 oz Semolina Flour
3 ½ oz All Purpose Flour
1 Tbs Salt
1 tsp Ground White Pepper
¼ tsp Ground Nutmeg

2 Tbs Finely Chopped Sage

1. Wrap ricotta cheese in cheesecloth or a towel and squeeze out as much excess liquid as possible.

2. In a large mixing bowl combine the ricotta and all the other ingredients, work together by hand until all ingredients are incorporated. The dough should be quite tacky, if too wet simply add a little more flour.

3. Once the dough comes together knead it on the counter using enough flour to keep it from sticking, knead for 3-4 minutes. Be careful not to overwork the dough it will make the gnocchi tough.

4. Bring a large pot of water to a boil, and season it with salt as so it tastes like the sea. Also prepare a large bowl of ice water for shocking.

5. Now on the counter using flour to keep it from sticking, with your hands roll the dough into a long cylinder about a ½ inch in diameter.

6. With A small pearing knife cut the cylinder down into ½ inch pieces, they should look like small pillows.

7. Place the gnocchi into the boiling water and cook them until they float. Once they do allow them to cook for 2 minutes more. Then remove from the boiling water and place into the ice water to cool. Remove from the ice water and lay out onto a towel to dry.

Finishing Procedure:

4 Tbs Butter
1 cup Small Diced Leeks
1 cup Small Diced Parsnips, Boiled Until Tender Then Cooled
1 cup Sliced Almonds, Toasted
1 Tbs Finely Chopped Sage
½ cup White Wine
2 cups Chicken or Vegetable Stock
2 Tbs Grated Parmesan Cheese
2 Tbs Almond Oil, (If not available a good extra virgin olive oil will do)
1 ½ Tbs Salt
2 tsp Fresh Cracked Pepper

1. Heat a Large skillet on the stove until quite hot add half of the butter and allow it to melt and turn brown.

2. Add the Parsnips and leeks allowing them to caramelize a bit.
Then add the gnocchi and allow them to brown a bit, moving them around constantly to prevent them from sticking.

3. Once the gnocchi has browned a bit remove from the heat and add the wine. Return to the heat and allow the wine to reduce by half. Then add the chicken or vegetable stock and bring to a simmer.

4. Simmer for 3-4 minutes, then add Parmesan cheese, salt, pepper, sage, toasted sliced almonds, and almond oil. Then off the heat stir in the remaining half of the butter.

5. Serve in a bowl, garnish with grated parmesan cheese and leeks which have been julienne, tossed in flour and fried in hot oil until crispy, (though this is purely optional).