Goat cheese gnocchi with lemon caper sauce and salad.

Recipe for gnocchi:
350 g ricotta
300 g goat cheese
8 g activa GS
36 g flour
1 egg yolk
1 egg
.25 g cayenne
salt

Add cheese, egg yolk and 1/2 egg, flour, spices and half of activa to food processor. Mix half of whole egg with remaining activa in 16 g water. Add to food processor. Blend with dough blade for 30ish seconds. Pour into molds and let set in refrigerator for 18 hours.

Lemon caper sauce:
Butter, lemon, capers, white wine, salt, white pepper, ultra-tex 8 (for thickening). Cook.

Salad dressing:
Balsalmic vinegar, olive oil, pepper, salt, mustard, soy lecithin (to create oil/vinegar emulsion)