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.
This is a very simple dish but demands the best quality ingredients you can find for the best result.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Pazzo, San Carlos, CA
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