Roasted gnocchetti all’ortica with robiola cheese and beet cream, and crispy scampi
x4
Ingredients for 4 people
200 g Gnocchetti all’ortica
80 g robiola cheese
40 cl milk
12 medium scampi
marjoram to taste
40 g cooked beet
20 g clarified butter
a few basil and nettle leaves
1 shallot
salt, pepper, extra virgin olive oil, sprouts to taste
Procedure
Clean scampi by removing head and carapace. Marinate with a little oil and a little marjoram.
Heat Robiola cheese with milk and dilute gently. Crush beet (concassé) and keep any water left behind during cooking and cutting. Add beet to half Robiola cheese cream and blend to obtain a smooth cream.
Cook Gnocchetti all’ortica in plenty of salted water. Drain and let them rest for a few moments. In a non-stick pan, heat clarified butter and add Gnocchetti, browning them all around. Add salt, scampi and nettle leaves.
In a plate, arrange Robiola cheese and beet cream, then ‘scatter’ Gnocchetti and scampi, nettle leaves and a drizzle of basil-scented olive oil.
Chef Francesco Gotti senior italian national chef team.
