Ricotta Gnocchi With Artichoke Lemon And Mint Recipes

RICOTTA GNOCCHI

Steps:

• Stir together the ricotta cheese, eggs, Parmesan Cheese, salt, pepper, and garlic powder in a large bowl until evenly combined. Mix in 1 cup of flour. Add additional flour if needed to form a soft dough.
• Divide the dough into 3 or 4 pieces, and roll into 1/2-inch-thick ropes on a floured surface. Cut each rope into 1-inch pieces, and place on a lightly floured baking sheet. Place in the refrigerator until ready to use.
• Heat olive oil in a saucepan over medium heat. Stir in garlic, and cook until softened and fragrant, about 1 minute. Pour in diced tomatoes and red pepper flakes; bring to a simmer over medium-high heat, and cook for 10 minutes. Stir in shredded basil and season to taste with salt and pepper.
• While sauce is simmering, bring a large pot of lightly salted water to a boil over high heat. Boil the gnocchi until they float to the surface, 1 to 2 minutes, then drain.
• To assemble the dish, stir the cubed mozzarella cheese into the sauce and allow the heat of the sauce to soften, but not melt the cheese. Place gnocchi into a serving bowl, and spoon sauce overtop.

RICOTTA GNOCCHI WITH CRISPY ARTICHOKES

Steps:

• If you cannot find imported dry ricotta or your ricotta is wet, place it in a fine mesh sieve set over a bowl. Refrigerate and let drain 3 to 4 hours to remove excess moisture.
• In a large bowl, stir together ricotta, egg, 1/2 cup flour, and 2 teaspoons salt until thoroughly blended and dough forms a soft ball. Spoon dough into a pastry bag fitted with a 1/2-inch plain tip or a large plastic resealable bag, and refrigerate dough at least 30 minutes.
• Fill a large nonreactive bowl with 4 cups water and add lemon juice. Working with 1 artichoke at a time, snap off tough outer leaves until you are left with a small bullet-shaped artichoke with pale yellow leaves that turn green just at the tips. Cut off green tips crosswise. Cut stem flush with the bottom of the artichoke so that no green remains. Cut artichoke in half. Cut halves lengthwise into slices and add to lemon water; set aside.
• Sprinkle remaining cup of flour over a rimmed baking sheet. Remove dough from refrigerator. If using a resealable bag, cut a small hole in one lower corner of the bag. Pipe a 1-inch ball onto your fingers. Gently roll ball in flour until evenly dusted. Repeat process with remaining dough and flour.
• Bring a large pot of salted water to a boil. Heat oil in a medium skillet over medium heat. Add garlic and cook until it begins to brown, 1 to 2 minutes. Drain artichokes and add to skillet. Reduce heat to medium-low. Cook, stirring occasionally, until artichokes are golden and crispy, 8 to 10 minutes; season with salt and pepper.
• Meanwhile, shake off excess flour from gnocchi add add to boiling water. Cook until outside of gnocchi is cooked and somewhat firm and the inside is still soft, 3 to 5 minutes.
• Using a slotted spoon, transfer artichokes to a plate and keep warm. Add vinegar, and using a wooden spoon, scrape up any browned bits from the bottom of skillet; let simmer for 2 minutes.
• Using a slotted spoon, transfer gnocchi to warmed plated and sprinkle with Parmesan cheese. Drizzle vinegar mixture from skillet over gnocchi and top with crispy artichokes. Serve immediately.

PAN-FRIED LEMON-RICOTTA GNOCCHI

Steps:

• Combine ricotta, parmagiano, yolk, zest and salt in large bowl. Mix well. Sprinkle half of the flour on the mixture, gently turn with spatula a few times to incorporate. Dump mixture on clean, lightly floured countertop. Sprinkle remaining flour on top of the mixture. Gently knead with your fingertips, just bringing together the mixture until flour is incorporated through. This only should take a minute or two. Any longer and you will be over-kneading. *If you are using skim milk ricotta - you may have to use more flour, as there is more water content in skim ricotta.
• Divide dough into 4 parts. Take one part and roll into a long, 1″ diameter log. Cut gnocchi into 1″ pieces. You may use the tines of a fork to get those pretty grooves that will eventually disappear after frying anyways.
• Heat skillet over medium-high heat. Add butter and olive oil. when butter is just lightly browned, add gnocchi in single layer. Fry on one side for 2 minutes, flip. Add chilli. Fry other side for 1-2 minutes. Timing really depends on how big/thick your gnocchi is. Do a taste test - do you taste flour? Not done yet. Serve with a sprinkling of lemon zest, parmegiano and parsley.