Recipe courtesy of Pazzo

Ricotta Gnocchi with Artichoke, Lemon and Mint

  • Level: Intermediate
  • Total: 1 hr
  • Active: 45 min
  • Yield: 6 servings
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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 


  1. 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.
  2. 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.
  3. 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.

Cook’s Note

This is a very simple dish but demands the best quality ingredients you can find for the best result.

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