Ingredients

• 100g baby rocket
• 500g full-fat fresh ricotta
• 60g parmesan, finely grated
• 1 egg, lightly beaten
• 150g (1 cup) plain flour, plus extra, to dust
• 40g clarified butter (see note)

• Tomato-tarragon vinaigrette

• 2 tablespoons balsamic vinegar
• 1 small eschalot, very finely chopped
• 100ml extra virgin olive oil
• 3 ox-heart tomatoes, roughly chopped
• 2 tablespoons French tarragon leaves
• 2 tablespoons red garnet, red beet or other micro herbs
• 1 bulb baby fennel, halved, thinly sliced

Description

Sauteed Rocket And Ricotta Gnocchi With Tomato Tarragon Vinaigrette Recipe - Place Rocket In A Bowl. Cover With Boiling Water, Leave For 30 Seconds, Then Drain And Refresh In Iced Water. Drain Again And Squeeze Very Firmly To Remove Excess Water. Finely..

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