Ingredients:
Kuzu (Organic Japanese Variety) 120 grams
Sodium Alginate Powder 1 grams
Mineral Water 1.5 litre
Goats yoghurt 500 grams

Herb Soup
Unsalted butter 1 tablespoon
Olive Oil 4 Spoons
Onion cut finely
Leek cut finely
Lettuce
Green fresh raw peas 650 grams
2 handfulls of spring herbs
Pinch of salt
one lemon zest

Gnocchi Method
Place yoghurt and sodium alginate powder with water in a thermo mix at 55 degrees, spped 5 for a duration of 10 minutes
Pass this mixture through a fine cloth
With a ratio of 10grams of kuzu for every 100ml of yoghurt, cook the mixture very slowly over medium flame, whisking all the time so that the mixture achieves a level of elasticity.
Once the mixture is cooked and extremely thick like gum, place mixture into 3 piping bags.
With a bowl filled with ice and water, place the nozzle of the piping bag under the water and proceed to pipe the mixture into the water cutting off with scissors tiny shapes reminiscent of gnocchi.
Reserve gnocchi with a bit of water on a tray covered with film.

Herb Soup Method
In a pan, warm up the butter and two spoons of olive oil.
Cook the onion for five minutes with the lettuce and leek.
Add 250ml of hot water with salt and pepper.
Let this boil for four minutes.
Separate the vegetables and the liquid and keep in the fridge.
Once cold, put the vegetables in the mixer and add little by little the peas and liquid.
Add fresh herbs and two spoons of olive oil, salt if necessary.
Just prior to serving, put the yoghurt with salt, pepper and lemon pesto at the bottom of the bowl and pour the soup on top.

To Serve
Place gnocchi in bowl, pour soup into the bowl and then place the 21 herbs in and around the soup.