Saturday, April 11, 2009

Marc Vetri's Ricotta Gnocchi & Crispy Artichoke

I've been working my way through the more interesting yet simple recipes in Marc Vetri's Il Viaggo and this seemed like one that was right up our alley.

Ricotta Gnocchi & Crispy Artichoke (follow for the detailed recipe)

Of course we use nothing but the creamiest stock ricotta $4.00 #, Claudio's ricotta is a staple in our pantry.

1lb Ricotta Cheese
1/2 large egg
1/2 cup flour, all purpose (reserve 1 cup for dusting your board as you roll the dough out)
2tblsp kosher salt

Read the procedure here ....

The 'chokes were $1 ea. at the Italian Market. I cleaned them, then slivered into thin matchsticks so they would fry up similar to Durkee Onions

Here you see Elizabeth in action cutting the gnocchi 'snake' into the little pillows that are ricotta gnocchi. These little guys are much fluffier than potato gnocchi and you need to handle them gently as you roll, cut, boil until floating and then transfer to a warmed plate.

The finished result is a very clean presentation; Vetri simply has you transfer the gnocchi to a plate, sprinkle with Parmesan, drizzle with the oil the artichokes cooked in and then top with your crisped artichoke bits.

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