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

Luke Florence and Bryce Edwards from Transformer Fitzroy share their delicate gnocchi recipe - straight from their menu.

Author

Luke Florence & Bryce Edwards, Transformer Fitzroy

Servings

6

Ingredients

• 250g blueberries
• Good quality bush honey, to taste
• 450g butternut pumpkin
• 40g crème fraîche
• 50g unsalted cultured butter
• A pinch of nutmeg
• Mount Zero Pink Lake Salt, to taste
• Freshly cracked black pepper, to taste
• A handful of Mount Zero French Style Green Lentils
• 200g ricotta salata
• 1000g plain ricotta
• 2 free-range egg yolks
• 1 free-range whole egg
• 50g rye flour
• 20g plain wheat flour
• Mount Zero Frantoio Extra Virgin Olive Oil, for frying

Directions

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.
2. Cut the pumpkin onto small chunks and roast in the oven at 180 degrees Celsius until for tender, about 30min.
3. Blend all the ingredients in a food processor and allow to cool.
4. Soak the lentils at room temperature for 8 hours.
5. Drain the lentils, rinse well and sit in a colander over a pot and cover from light and draught.
6. 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.
7. Continue the rinsing process until the lentils have a tail around 5mm long.
8. Hang both the ricottas in a muslin cloth-lined colander over another bowl overnight to drain excess moisture.
9. In a food processor, blend the ricotta salata, ricotta and egg until smooth.
10. Add the flour and pulse in a food processor until just combined.
11. Turn the dough out and bring it together with your hands. Gently knead the dough to bring it together, if necessary.
12. In a few batches, roll the gnocchi out on a well floured bench.
13. Cut the gnocchi into small nuggets and place into salted boiling water.
14. As soon as the gnocchi begins to float, remove it from the boiling water and refresh in ice cold water.
15. Heat a frying pan over medium high heat with a little olive oil.
16. Add the gnocchi to the pan and fry until it begins to become golden.
17. Add a knob of butter and cook until the gnocchi is golden crispy on the outside and the butter has begun to brown.
18. 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.