Foodie Guide

For the Ricotta Gnocchi:
1 pound russet potatoes
8 ounces whole milk ricotta- drained
5 ounces grated Parmesan
6 ounces all purpose flour- more if needed
1 egg yolk
1 1/2 tablespoons fresh basil- minced
1/2 tablespoons fresh oregano- minced
1 tablespoon kosher salt
black pepper- to taste

For the Watauga Country Ham:
4 oz. Watauga country ham- diced
2 cups boiling water

For the Split Creek Farms Fromage Blanc Cream:
1/2 pound fromage blanc- fresh, creamy goat cheese
8 ounces heavy cream
zest and juice of 1 zemon
salt & black pepper

Finishing ingredients:
1 cup sweet peas- fresh, blanched or frozen (thawed)
1 small fennel bulb- thinly shaved
1 tablespoon vegetable oil
salt & black pepper.

Boil potatoes in salted water until tender. Drain and transfer to a sheet pan to dry and cool. Rice using a potato ricer or food mill. Add ricotta, Parmesan, yolk, basil, oregano, salt and pepper. Add flour and slowly incorporate into the mix just until combined. Cover and refrigerate for 30 minutes so dough can firm up and be easier to roll out. Divide the dough into 4 ounce balls and roll each out into a 3/4 inch diameter log, adding a little flour if the dough is sticky. Cut the log into 3/4 inch pieces and place on a floured sheet pan until all are cut. Cover the sheet pan and place back in the refrigerator while you get a large pot of salted water up to a boil. Drop 1/4 of the gnocchi in at time when the water is at a full boil. Let the gnocchi cook until they rise to the surface on their own. Once they have been at the top for about 20 seconds, remove to a colander and run under cold water to stop the cooking. Set aside to drain off the excess water.

Heat the 2 cups of water and once the water is at a full boil, add the ham and cook for 30 seconds. Drain ham in a small strainer and run under cool water to stop the cooking. Set aside.

Heat the cream over medium-low heat until warmed. Add the cheese and stir until completely melted. Remove from heat and add the lemon juice and lemon zest and season with salt and pepper. If a smoother consistency is desired you can puree in blender for about 10 seconds, being careful not to over mix or the cream will turn to butter.

Heat the oil over medium-high heat until pan just starts to smoke a little and immediately add the gnocchi, leaving enough room so they are not touching each other. Let the gnocchi develop a brown bottom and flip over to the other side. Once the second side is almost done browning, add the country ham and peas to the pan. Heat until the peas and ham are heated through and remove the heat. Season with salt and black pepper. Divide the gnocchi mixture between serving bowls. Ladle the fromage blanc cream over the top of each serving and top with the shaved fennel.