Recipe courtesy of Pazzo

Ricotta Gnocchi with Artichoke, Lemon and Mint

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

Ingredients

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 

Directions

  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.

Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Lemon Ricotta Cookies with Lemon Glaze

Ricotta Gnocchi

Ricotta Gnocchi

Spinach and Ricotta Gnocchi

Gnocchi Bolognese with Ricotta

Spinach Ricotta Gnocchi

Ricotta and Grana Padano Gnocchi

Potato Gnocchi with Peas, Prosciutto and Ricotta