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Gusto
Gusto

Ricotta Gnocci

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  • Serves:

    2-3

Ingredients

  • 18 oz. (500 g) whole ricotta
  • ½ cup (120 ml) finely grated parmesan
  • 3 eggs, beaten
  • 1 ½ cups (360 ml) flour
  • 1 tsp (5 ml) salt
  • 1 tsp (5 ml) black pepper
  • 1 shallot, sliced
  • 1 clove garlic, mashed
  • 1 tsp (5 ml) thyme
  • ½ cup (120 ml) white wine
  • 1 tbsp (15 ml) butter
  • 1 tbsp (15 ml) olive oil
  • 2 cups (480 ml) arugula
  • salt and pepper, to taste

Directions

  1. In a large mixing bowl, sift flour and add ricotta, parmesan, eggs, salt and pepper. Mix together until dough is uniform.
  2. Transfer dough to a piping bag with a large round tip.
  3. Form long circular tubes on a tray or plate dusted with flour.
  4. Dust the top with flour also, and place in the freezer.
  5. Once solidified, remove from freezer and cut into ½ inch pieces, and return to freezer.
  6. Boil water in a large pot over high heat.
  7. Add noquis to boiling water, and cook for 3 minutes, or until they float to the top.

Sauce

  1. Heat a pan with oil, and sauté shallot and garlic until soft.
  2. Deglaze with wine and add thyme, salt, and pepper.
  3. Reduce a few minutes, add butter and stir constantly.
  4. Add noquis to sauce and toss.
  5. Add arugula, toss and remove from the heat.
  6. Serve hot, and garnish with grated parmesan.
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