3/4 lb yukon gold or idaho potatoes, peele; d, quartered and cooked
2 3/4 cup all-purpose flour
1 egg yolk
1 1/4 cup ricotta
3/4 cup ricotta salads (aged ricotta), grat; ed
3 cup lightly packed fresh swiss chard, c; ooked and chopped
1/4 cup grated parmigiano reggiano
1/2 teaspoon nutmeg
2 1/2 tablespoon sea salt
1/2 teaspoon cayenne pepper
1 1/2 cup chicken stock
5 tablespoon roasted garlic puree
1/2 cup virgin olive oil
1 salt to taste
1 pepper to taste
4 oz prociutto, cut julienne
1/2 cup grated parmegiano reggiano
Pass the hot potatoes through a food mill and cool. Lightly knead in the flour. Add the egg yolk, ricotta and ricotta salads and knead lightly. Add the chard, cheese, nutmeg, salt and pepper, mix well and knead until smooth. Do not over-knead.
Roll out the dough on a lightly floured surface into 1/2" ropes and cut into 3/4" lengths. Chill for at least 45 minutes.
Bring 3 quarts of salted water to the boil and add the gnocchi in three batches. Cook until they rise to the top and remove with a slotted spoon.
Warm the chicken broth and whisk in the garlic puree, olive oil, salt and pepper. Divide the gnocchi into 8 dishes, ladle with the broth and garnish with prociutto and cheese.
Note: To roast garlic, remove the papery skin from the whole head and slice off 1/4" across the top. Place garlic in a small baking dish and drizzle with olive oil. Cover with foil and cook for 30 minutes at 350'F. Remove foil and cook 20 minutes longer, or until soft.
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