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Potato Ricotta Gnocchi with Braised Winter Greens

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  • Serves

    4-6

Ingredients

Braised Winter Greens

  • 2 tbsp (30 ml) olive oil
  • 4 slices smoked pancetta, chopped into small cubes
  • 2 shallots, finely diced
  • 1 sprig of thyme, finely chopped
  • 2 cloves garlic, finely minced
  • 2 cups (480 ml) assorted wild mushrooms
  • 1 tsp (5 ml) dried red chili flakes
  • 3 cups (720 ml) beetroot stems
  • 3 cups (720 ml) Swiss chard
  • 1/3 cup (80 ml) white wine
  • 1/3 cup (80 ml) chicken stock
  • 1 tbsp (15 ml) butter
  • salt and pepper

Potato Ricotta Gnocchi with Braised Winter Greens

  • 2 tbsp (30 ml) olive oil
  • 2 large garlic cloves
  • 3 cups (720 ml) unbleached flour, sifted
  • 4 small Russet potatoes
  • 1 cup (240 ml) ricotta cheese
  • ½ cup (120 ml) grated Parmesan cheese, plus extra for garnish
  • 1 egg, beaten
  • ¼ cup (60 ml) butter, divided into 4 tbsp
  • 1 sprig of sage, chopped
  • salt and pepper
  • wilted wintergreen mushrooms

Directions

Braised Winter Greens

  1. Heat oil in a large skillet over medium-high heat.
  2. Add pancetta, and cook for 4-5 minutes, or until slightly browned and crispy.
  3. Add shallots, thyme, and garlic, and cook for 2-3 minutes.
  4. Add mushrooms, and cook for 5-6 minutes, or until brown along the edges.
  5. Add chili flakes, beetroot stems, and Swiss chard, and stir.
  6. Add white wine and chicken stock, cover and cook for 3-4 minutes.
  7. Once greens have wilted and liquid has reduced, add butter and season with salt and pepper.
  8. Remove from heat and reserve for plating.

Potato Ricotta Gnocchi with Braised Winter Greens

  1. Place 1 tablespoon (15 ml) olive oil and garlic cloves in a small saucepan, and place over medium-low heat for 15-18 minutes, or until garlic is golden and soft.
  2. Remove from heat and mash garlic into the oil using a fork. Reserve.
  3. Boil the potatoes until cooked through, remove from water and peel when cooled.
  4. Place the peeled and soft potatoes in a ricer, and mash into a mixing bowl. Reserve.
  5. On a clean work surface, place flour and shape into a well.
  6. Add ricotta, Parmesan, egg, and mashed potatoes into the center of the well.
  7. Add roasted garlic and 1 tablespoon (15 ml) oil, and incorporate all ingredients together using your fingertips or a fork.
  8. Once all ingredients are properly combined, knead dough until smooth but slightly firm.
  9. Form dough into a ball and cut in half.
  10. On a floured work surface, roll each piece into a circular log ¾-inch thick.
  11. Using a knife or pastry cutter, cut dough into 1-inch long pieces.
  12. Gently press onto each piece with the back of a fork.
  13. Bring large pot of lightly salted water to a boil over high heat.
  14. Place small batches of gnocchi into the boiling water and cook for 2-3 minutes, or until they float.
  15. Meanwhile, heat large skillet over medium-high heat.
  16. Add 1 tablespoon (15ml) butter and heat until butter is slightly brown.
  17. Strain gnocchi out of boiling water, and add a handful of gnocchi to hot butter with 2-3 sage leaves.
  18. Cook, stirring occasionally, for 3-5 minutes, or until golden on all sides.
  19. Repeat process until all gnocchi has been poached and fried.
  20. Season with salt and pepper, and remove from heat.
  21. Serve hot over a portion of warm Wilted Wintergreens and Wild Mushrooms.
  22. Garnish with grated Parmesan cheese, and drizzle with olive oil.
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