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Mix the ricotta, egg, Parmesan cheese, flour and salt and pipe onto the work surface using a piping bag.
Sprinkle some semolina over it and form into balls. Leave them uncovered in the fridge overnight.
Bring water to the boil in a pot, add salt and poach the gnocchi. Then, drain well and fry them in butter until slightly golden brown.
For the champagne sauce, sauté the onions, white leek, celeriac, butter and oil in a pot. Deglaze with white wine and then add the vegetable stock and full cream.
Leave to infuse for 30 minutes. Then, strain the vegetables.
Bring the sauce to the boil, add the champagne and stir in the cold butter cubes using a hand mixer until the sauce is blended.
Stir in the chives and serve the sauce.
Garnish with Osetra Premium Gold caviar.
 |
Oliver Oberlin Experience the city’s most exclusive culinary offer – in your private setting. Oliver Chocht provides bespoke private catering and chef’s table for you and your guests. |
Ingredients
Directions
Mix the ricotta, egg, Parmesan cheese, flour and salt and pipe onto the work surface using a piping bag.
Sprinkle some semolina over it and form into balls. Leave them uncovered in the fridge overnight.
Bring water to the boil in a pot, add salt and poach the gnocchi. Then, drain well and fry them in butter until slightly golden brown.
For the champagne sauce, sauté the onions, white leek, celeriac, butter and oil in a pot. Deglaze with white wine and then add the vegetable stock and full cream.
Leave to infuse for 30 minutes. Then, strain the vegetables.
Bring the sauce to the boil, add the champagne and stir in the cold butter cubes using a hand mixer until the sauce is blended.
Stir in the chives and serve the sauce.
Garnish with Osetra Premium Gold caviar.
|
Oliver Oberlin Experience the city’s most exclusive culinary offer – in your private setting. Oliver Chocht provides bespoke private catering and chef’s table for you and your guests. |