TROUT IN PAPER
WITH RICOTTA GNOCCHI

Ricotta Gnocchi

2 cups ricotta cheese

2 egg yolks

1 1/2 cups flour

1 teaspoon dried chives

1 teaspoon dried parsley

1 teaspoon dried basil

1 tablespoon olive oil

Salt and pepper to taste

Trout

4 pieces broccolini

Salt and pepper

1 8-ounce trout fillet

2 ounces lump crabmeat

2 cups (4 sticks) butter, cut into pieces

1/2 cup chopped Kalamata olives

2 tablespoons orange zest

2 teaspoons chopped fresh chervil

2 teaspoons chopped fresh parsley

2 teaspoons chopped fresh chives

For the gnocchi, set a colander lined with cheese-cloth over a large bowl. Place the ricotta in the prepared strainer; cover with plastic wrap and refrigerate overnight.

Place the drained ricotta cheese into a large mixing bowl. Add the egg yolks and mix together. Slowly add the flour to the mixture until completely incorporated. Add the chives, parsley, basil, olive oil, and season with salt and pepper.

Roll out the dough into 1/2-inch-wide pieces. Cut to desired size and shape. Drop the gnocchi into boiling water for 2 minutes or until they begin to float; drain.

For the trout, preheat the oven to 350°. Cut parchment paper large enough to form a packet around the trout. Place the parchment paper on a baking sheet. Place the broccolini pieces in the center of the parchment and season with salt and pepper. Top with the trout, crabmeat, butter, olives, orange zest, chervil, parsley, and chives. Wrap the parchment paper over to cover the trout and fold the ends to form a packet.

Bake for 6 to 7 minutes. To serve, cut the parchment paper and serve with the Ricotta Gnocchi.

Makes 3 servings.