ricotta & rye gnocchi with pumpkin mousse, blueberry compote & sprouted lentils

Directions

Blueberry Compote

1. Heat the blueberries in a pot with a little honey until they start to break down and simmer, then immediately take off the heat. Set aside.

Pumpkin Mousse

1. Cut the pumpkin onto small chunks and roast in the oven at 180 degrees Celsius until for tender, about 30min.

2. Blend all the ingredients in a food processor and allow to cool.

Sprouted Lentils

1. Soak the lentils at room temperature for 8 hours.
2. Drain the lentils, rinse well and sit in a colander over a pot and cover from light and draught.

3. For fast germination, leave the lentils at room temperature and rinse every 6-8hours, or alternatively you can leave it in the fridge in which case you will only need to rinse once a day.

4. Continue the rinsing process until the lentils have a tail around 5mm long.

Ricotta & Rye Gnocchi

1. Hang both the ricottas in a muslin cloth-lined colander over another bowl overnight to drain excess moisture.

2. In a food processor, blend the ricotta salata, ricotta and egg until smooth.

3. Add the flour and pulse in a food processor until just combined.

4. Turn the dough out and bring it together with your hands. Gently knead the dough to bring it together, if necessary.

5. In a few batches, roll the gnocchi out on a well floured bench.

6. Cut the gnocchi into small nuggets and place into salted boiling water.

7. As soon as the gnocchi begins to float, remove it from the boiling water and refresh in ice cold water.

8. Heat a frying pan over medium high heat with a little olive oil.

9. Add the gnocchi to the pan and fry until it begins to become golden.
10. Add a knob of butter and cook until the gnocchi is golden crispy on the outside and the butter has begun to brown.

To Serve

1. Arrange the gnocchi pieces on a plate, then pipe the pumpkin mousse in the gaps between. Scatter the plate with dollops of blueberry compote and garnish with sprouted lentils.