Best Ricotta Gnocchi With Crispy Artichokes Recipes

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.

RICOTTA GNOCCHI

Steps:

• Bring a large pot of salted water to a boil.
• Combine the ricotta cheese, Parmesan, olive oil, eggs and 1 teaspoon salt with a whisk in a large mixing bowl. Add the all-purpose flour in 3 parts, stirring with a rubber spatula.
• Bring the dough together in a ball and cut off one-quarter of it. Dust the work surface with all-purpose flour to prevent sticking, and roll the cut-off piece of dough into a dowel shape about 5/8 inch in diameter. Cut the dowel into 5/8-inch pieces. Dust some parchment paper with semolina flour and place the gnocchi on it to prevent sticking. Repeat with the rest of the dough, quarter by quarter.
• Cook the gnocchi in the boiling water for 2 minutes. Serve tossed with a bit of the Pancetta Tomato Sauce. Alternatively, you can freeze the uncooked gnocchi for up to 2 weeks.
• Heat a large saute pan over medium-high heat. Add the pancetta and cook until the fat has rendered and the pancetta is crisp, about 5 minutes. Remove the pancetta from the pan and reserve, leaving the fat behind.
• Add the diced onions to the hot pan and season with salt and pepper. Cook until the onions have softened, about 5 minutes. Add the garlic and cook 1 minute more. Add the crushed tomatoes, cover and bring to a simmer. Cook for 20 minutes, then remove the lid, add the reserved pancetta and cook an additional 10 minutes. Season with additional salt and pepper, stir in the basil and serve.

GNOCCHI WITH ARTICHOKES

Steps:

• Sauté garlic in olive oil over medium heat for 2-3 minutes; add crushed pepperoncini, stir.
• Add artichoke hearts and sun-dried tomatoes, sauté for 1-2 minutes.
• Slowly pour in white wine and broth, stir to combine and simmer gently for 5 minutes. Add the tomato sauce, mix and combine all the ingredients, cook for 2-3 minutes. Sprinkle with parsley.
• Meanwhile, cook the gnocchi in a lot of salted water, drain. Toss to coat with the artichoke and tomato sauce.
• Serve immediately topped with grated Parmesan cheese.
• Sauce: sauté the onion and garlic for 3-4 minutes in olive oil, add chopped tomatoes and tomato puree, stir, cook for a few minutes. Season with salt and pepper and add basil and oregano.