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1
Fill a saucepan with enough salted water to cover the potatoes and bring to a boil.
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2
Reduce the heat to medium and continue to cook uncovered until they are soft, about 30 minutes.
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3
Drain the potatoes from the pot and pass them through a ricer, onto a clean cutting board.
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4
Prepare a large stockpot with about 6 quarts of salted water and bring to a boil.
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5
Fill a bowl with ice water and keep in close proximity to the stockpot.
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6
Form a well in the middle of the potatoes and scatter with the flour.
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7
Add the egg to the middle of the well and mix with a fork.
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8
As you are mixing, add the cheese, chives, basil, cilantro, salt and pepper.
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9
Work the mixture until it reaches a smooth consistency.
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10
Knead the dough until it is dry enough so that it does not stick to the cutting board.
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11
Be careful not to overwork the dough.
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12
Place the dough into a pastry bag with a 1/2-inch tip and press out bite-sized pieces.
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13
Place the pieces on a tray lined with parchment paper, making sure that they do not stick together.
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14
Return to the stockpot and in small batches, drop the gnocchi into the boiling water.
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15
When the gnocchi float to the top, transfer them to the bowl of ice water to stop the cooking.
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16
Remove the gnocchi from the ice water and place them into a clean pan.
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17
Drizzle with the olive oil to prevent the gnocchi from drying out.
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18
When ready, heat a large saute pan over high heat.
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19
Add the oil and swirl to coat the bottom of the pan.
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20
When the oil shimmers, add about 20 of the gnocchi and quickly sear, about 2 minutes on each side.
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21
Remove the gnocchi using a spatula and allow them to drain on a paper towel.
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22
Plating: Portion out the gnocchi and place them in the center of the plate.
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23
Place the mushroom ragout on top of the gnocchi and sprinkle with the tomatoes and the lemon zest.
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24
Drizzle the Asian pesto around the outside of the plate.
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25
Heat a heavy medium saucepan over medium heat.
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26
Add 1 tablespoon of the butter and swirl to coat the bottom of the pan.
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27
Add the garlic and shallots and saute, stirring until soft, about 5 minutes.
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28
Add all the mushrooms and saute until soft, 8 to 10 minutes.
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29
Season with salt and pepper, to taste.
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30
Add the wine, stir, and cook until the wine is reduced by half, about 5 minutes.
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31
Add the stock, demi-glace, dark soy sauce, and thyme, and simmer until reduced by half, about 25 to 30 minutes.
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32
Stir in the remaining 2 tablespoons of butter and correct the seasonings.
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33
Set aside.
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34
In a food processor, combine the hazelnuts, garlic, cilantro, mint, Thai basil, olive oil lemon juice, salt and pepper.
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35
Puree for about 2 minutes or until all the ingredients are incorporated.
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36
In a saucepan, heat the stock and whisk in the pesto.
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37
Check for seasoning.
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38
Meanwhile, lay out 12 wonton skins and place a small mound of the ragout in the center.
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39
Top with basil or cilantro leaf.
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40
Egg wash the perimeter of each wonton and top with second skin.
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41
Press down hard on all sides to seal.
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42
In a large pot of boiling, salted water, blanch the raviolis for only 3 to 4 minutes until the skins become translucent.
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43
Plating: In 4 large soup plates, place a small mound of spinach with the tomatoes and season with salt, pepper, and lemon juice.
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44
Place 3 raviolis on top and ladle in the hot broth.
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45
Serve with crusty bread.
