- 1/2 scallion, minced
- 1 tablespoon butter
- 1 small potato, unpeeled, scrubbed, and cut into small dice
- About 2 handfuls fresh peas
- About 2 cups chicken stock
- 1/2 leek heart, finely chopped
- Butter
- Fresh raisin pumpernickel (black) bread-a slice, crust removed, and minced
- Nutmeg, freshly grated
- Salt and black pepper
- 1 small egg, beaten well
- A few whole peas
- A tablespoon tomato, brunoised
- A quenelle or a spoonful of a soft goat cheese, creamy young one
- Drizzle extra virgin olive oil
- A little chervil, freshly chopped
- Brown the scallion in the butter. Add the potatoes and sauté until they are light golden in color. Add the peas (save a few for garnish), then about a cup of the stock, and let it all simmer for about 15 minutes, until soft. Add more stock if necessary. It should be liquidy.
- Meanwhile, for the gnocchetti, sweat the leek in butter. Stir in the bread and season with freshly grated nutmeg, salt, and pepper. Place the mixture in a small bowl and mix in just enough beaten egg to make it slightly wet. Scoop out small quarter-size balls, place in the palm of your hand, and gently squeeze down till compressed to mold into gnocchetti (baby gnocchi).
- Make sure the peas and potatoes are soft and pour the mixture through a sieve, pressing the vegetables through with a rubber spatula. The pressing should yield about a cup or a cup and a half. Add a little more stock if the soup is too thick. Strain again if necessary and pour into a small saucepan. Drop in several gnocchetti, cover, and heat through at low heat for a few minutes until piping hot.
- Pour carefully into a heated soup bowl, to keep those little babies intact. Garnish with the fresh peas, tomato, goat cheese, a drizzle of an excellent extra virgin olive oil, and chopped chervil.
- Beautiful with the wonderfully crafted Vieris Isonzo Sauvignon from Gianfranco Gallo's Vie di Romans property.