Terrance brennan's ricotta & swiss chard gn
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Terrance brennan's ricotta & swiss chard gn
  Swiss    Italian    Pasta  
Last updated 6/12/2012 1:26:24 AM. Recipe ID 60787. Report a problem with this recipe.
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      Title: Terrance brennan's ricotta & swiss chard gn
 Categories: Italian, Pasta
      Yield: 8 Servings
 
    3/4 lb Yukon Gold or Idaho
           -potatoes, peeled, quartered
           -and cooked
  2 3/4 c  All-purpose flour
      1    Egg yolk
  1 1/4 c  Ricotta
    3/4 c  Ricotta salads (aged
           -ricotta), grated
      3 c  Lightly packed fresh Swiss
           -chard, cooked and chopped
    1/4 c  Grated Parmigiano Reggiano
    1/2 ts Nutmeg
  2 1/2 tb Sea salt
    1/2 ts Cayenne pepper
  1 1/2 c  Chicken stock
      5 tb Roasted garlic puree
    1/2 c  Virgin olive oil
           Salt to taste
           Pepper to taste
      4 oz Prociutto, cut julienne
    1/2 c  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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Recipe ID 60787 (Apr 03, 2005)

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