This ricotta gnocchi features pillowy gnocchi that crisps up as it sears, paired with creamy Parmesan mousse and tangy peppers and eggplant. This ricotta gnocchi from 2019 Best New Chef Misti Norris ...

PREPARATION: For the mousse, put goat cheese in a stand mixer and whip until creamy; add cream, parsley, salt and pepper and whip until smooth; set aside. Heat oven to 350 degrees. For the Parmesan ...

For the mousse, place yolks, garlic, vinegar, salt and pepper in blender. Blitz until fine, then emulsify with oil and add boiling water. With remaining boiling water melt gelatine and add to mix.

Chilling time: 45-60 minutes.

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