Terrance Brennan's Ricotta and Swiss Chard Gnocchi

* Exported from MasterCook *

Terrance Brennan's Ricotta and Swiss Chard Gnocchi

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Italian Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound Yukon Gold or Idaho -- potatoes, peeled, qu
cooked
2 3/4 cups All-purpose flour
1 Egg yolk
1 1/4 cups Ricotta
3/4 cup Ricotta salads (aged -- ricotta), grated
3 cups Lightly packed fresh Swiss -- chard, cooked and ch
1/4 cup Grated Parmigiano Reggiano
1/2 teaspoon Nutmeg
2 1/2 tablespoons Sea salt
1/2 teaspoon Cayenne pepper
1 1/2 cups Chicken stock
5 tablespoons Roasted garlic puree
1/2 cup Virgin olive oil
Salt to taste
Pepper to taste
4 ounces Prociutto -- cut julienne
1/2 cup Grated Parmegiano Reggiano

Pass the hot potatoes through a food mill and cool. Lightly knead in the flour.
Add the egg yolk, ricotta and ricotta salads and knead lightly. Add the chard,
cheese, nutmeg, salt and pepper, mix well and knead until smooth. Do not
over-knead.

Roll out the dough on a lightly floured surface into 1/2" ropes and cut
into 3/4" lengths. Chill for at least 45 minutes.

Bring 3 quarts of salted water to the boil and add the gnocchi in three
batches. Cook until they rise to the top and remove with a slotted spoon.

Warm the chicken broth and whisk in the garlic puree, olive oil, salt and
pepper. Divide the gnocchi into 8 dishes, ladle with the broth and garnish
with prociutto and cheese.

Note: To roast garlic, remove the papery skin from the whole head and slice
off 1/4" across the top. Place garlic in a small baking dish and drizzle
with olive oil. Cover with foil and cook for 30 minutes at 350'F. Remove foil
and cook 20 minutes longer, or until soft.

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