100 g arugula salad washed, dried and devided onto 4 plates, set aside; mix 75 g ricotta cheese with 3 eggs, 1 lemon, squeezed, lemon zest salt and pepper, nutmeg, grated 20 g parmesan cheese, grated, 100 g all-purpose flour and 200 g corn starch form little dumplings and boil gently for 20 mins. in salted water.
Vinaigrette:
3 tbsp. Raspberry Vinegar mix together with
4 tbsp. Villa Zottopera Olive Oil
2 tbsp. Neuburger White Wine
2 shallots, diced
2 Capers in Wine Vinegar diced
estragon
chervil
chives
parsley
Place Gnocchi on the arugula salad and drizzle the vinaigrette over it.
serves 4
by Richard Rainer, Chef de Cuisine, Vienna
