RICOTTA GNOCCHI WITH ARTICHOKE, LEMON AND MINT
Steps:
- 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.
MEYER LEMON GNOCCHI
I found this recipe in March, 2008 edition of Food and Wine Magazine. I am a Meyer Lemon enthusiast and cannot wait to try this fantastic sounding recipe. - I have never made homemade gnocchi before (LOTS of steps, but looks like a fun/rewarding experiment!), so if anyone tries this before I do, please share your thoughts! Enjoy! *A potato ricer is needed for this recipe.
Provided by hollyfrolly
Categories Low Protein
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cover the potatoes in a medium sauce pan and bring them to a boil. Reduce heat and simmer over medium heat, until potatoes are tender (about 8 minutes). Drain potatoes and return them to the pan- shaking over medium heat until dry.
- Use a large rimmed baking sheet and rice the hot potatoes in an even layer.
- In a small bowl whisk the egg yolks, lemon zest, 1 teaspoon olive oil and the salt and pour over the potatoes.
- Sprinkle the flour over the potatoes and stir GENTLY until a dough forms (be careful not to overwork the dough!).
- Carefully roll the dough into four 1/2 inch thick ropes. Using a sharp knife, cut each rope into 1/2 inch pieces. Using a fork, roll each piece along the tines to make ridges in the gnocchi.
- Transfer the gnocchi to the baking sheet, cover with plastic wrap and refrigerate.
- Bring the chicken broth to a simmer in a small sauce pan. Remove from the heat and whisk in the 1 stick of butter- a few pieces at a time- until the sauce is creamy. (Warm the sauce on low heat if necessary). Stir in the lemon juice and season with salt.
- Cook the gnocchi in a large pot of boiling salted water- until they rise to the surface, then cook them for 1 minute longer.
- Gently drain the gnocchi, toss with the remaining 2 tablespoons of olive oil and transfer to a baking sheet until cool.
- Melt 1 tablespoon of the butter in a large nonstick skillet. Add half the gnocchi and cook in a single layer over high heat until golden brown- about 2 minutes. Transfer to a large bowl and repeat with the remaining 1 tablespoon of butter and gnocchi.
- Reheat the sauce and pour it over the gnocchi and fold gently with a rubber spatula. Garnish with the chives.
- Enjoy!
Nutrition Facts : Calories 283.5, Fat 20.3, SaturatedFat 10.3, Cholesterol 116.8, Sodium 448.6, Carbohydrate 22.9, Fiber 1.9, Sugar 1.2, Protein 4
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