RICOTTA GNOCCHI WITH ARTICHOKE, LEMON AND MINT

Ricotta Gnocchi with Artichoke, Lemon and Mint image

Provided by Food Network

Time 1h

Yield 6 servings

Number Of Ingredients 12

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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

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.