Name: Ricotta Gnocchi with Artichoke, Lemon and Mint
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 6 servings
Ingredients: 1 pound ricotta; 1 teaspoon salt; 2 egg yolks; 1 cup "00" flour; 1/4 cup olive oil; 2 tablespoons butter; 4 cloves garlic, thinly sliced; 4 artichoke hearts, thinly sliced; 3 tablespoons fresh lemon juice; 8 fresh mint leaves, julienned; Salt and pepper; 1/2 cup grated Parmigiano-Reggiano

Directions

In a bowl, mix together 3/4 cup of the flour, the ricotta, salt and egg yolks. Dust a work surface with the remaining 1/4 cup flour. One cup at a time, roll the ricotta mixture into 1/2-inch-thick ropes. With a dough cutter or pasta knife, cut the ropes into 1/2-inch pieces. Transfer the gnocchi to a cookie sheet and freeze until ready to use.
Heat the olive oil and butter in a saute pan over medium heat. Add the garlic and cook until lightly browned. Add the artichoke hearts and saute for 1 minute. Add the lemon juice and mint and salt and pepper to taste. Remove the sauce from the heat and add half of the Parmigiano-Reggiano; stir to thicken the sauce.
Boil the gnocchi in a large (6-quart) pot of salted water until they float to the top. Remove the gnocchi with a slotted spoon and add to the sauce. Garnish with the remaining Parmigiano.

Cook’s Note

This is a very simple dish but demands the best quality ingredients you can find for the best result.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Pazzo, San Carlos, CA

Ricotta Gnocchi with Artichoke, Lemon and Mint

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