Assiette Végétarienne Recipe
Parisian Gnocchi, Summer Vegetable, Reggiano, Saffron Beurre Blanc
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Ingredients
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Parisian Gnocchi
Summer Vegetables
Saffron Beurre Blanc
Garnish
Method
Parisian Gnocchi
- 1
- 2
- 3
Shape the Gnocchi
Transfer the dough to a piping bag or a plastic bag with the corner cut off. Bring a large pot of salted water to a boil. Pipe 1-inch pieces of dough directly into the boiling water. Cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
Summer Vegetables
- 4
Prepare the Vegetables
Wash and chop the zucchini, bell pepper, and yellow squash into bite-sized pieces.
- 5
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the chopped vegetables, seasoning with salt and black pepper. Sauté until tender, about 5-7 minutes. Remove from heat and set aside.
Saffron Beurre Blanc
- 6
Cook the Shallots
In a saucepan, combine white wine and shallots. Bring to a boil and reduce until almost dry, about 5 minutes.
- 7
Incorporate Cream and Saffron
Add the heavy cream and saffron threads to the pan. Simmer for 2-3 minutes until slightly thickened.
- 8
Add Butter
Remove from heat and whisk in the cold cubed butter until the sauce is smooth and emulsified. Season with salt to taste.
Assembly
- 9
Plate the Dish
On a serving plate, arrange the sautéed summer vegetables, then top with the cooked Parisian gnocchi. Drizzle with saffron beurre blanc, and garnish with grated Reggiano cheese and chopped parsley.