Difficulty: Easy
Preparation Time: 45 minutes

Ingredients for 4 servings

• 250 g Optimus Mascarpone
• 250 g Optimus Ricotta
• 8 langoustines
• 200 g flour
• 1 egg
• 12 cherry tomatoes
• 1 shallot

Method

Mix the flour with the ricotta, egg, and a pinch of salt until you get a smooth dough. Cover with a kitchen towel and let it rest for 30 minutes.

Clean the langoustines and prepare the fumet: remove the vein, heads, and shells, and set the pulp aside. In a pot, toast the heads and shells with a sautéed onion. Add a few marjoram leaves (just a few, as its flavor is strong!), cover with water and cook for 10 minutes. Strain and keep aside.

In a pan, sauté the finely chopped shallot with a drizzle of extra virgin olive oil. Add the cherry tomatoes, cutting them into halves (or in quarters if you prefer them smaller), and cook for a few minutes.

Now, gradually add the mascarpone one spoonful at a time, and simmer on low heat for 10 minutes with the lid on. Take the langoustine pulp, chop it finely, and add it to the sauce in the pan at the very end. Set the sauce aside.

To make the gnocchi, roll the dough into thin logs with your hands and cut them into small pieces (no longer than 3 cm). Be careful not to use too much flour, or they will become tough. Drop the gnocchi into boiling salted water, drain them when they float to the surface, and toss them in the sauce.

Serving

Plate the gnocchi and garnish with basil and marjoram leaves, adjusting with salt and pepper to taste.