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Terrance Brennan's Ricotta and Swiss Chard Gnocchi

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 20 ingredients

  1. 2 1/2 tb Sea salt
  2. Broth
  3. Water
  4. 1/2 c Grated Parmegiano Reggiano
  5. 3/4 c Ricotta salads (aged ricotta), grated
  6. Roast
  7. 5 tb Roasted garlic puree
  8. 1 1/2 c Chicken stock
  9. 1/2 ts Nutmeg
  10. 1/4 c Grated Parmigiano Reggiano
  11. 4 oz Prociutto, cut julienne
  12. 3 c Lightly packed fresh Swiss chard, cooked and chopped
  13. 2 3/4 c All-purpose flour
  14. 1 1/4 c Ricotta
  15. Salt to taste
  16. 1 Egg yolk
  17. 1/2 ts Cayenne pepper
  18. Pepper to taste
  19. 3/4 lb Yukon Gold or Idaho potatoes, peeled, quartered and cooked
  20. 1/2 c Virgin olive oil
Contains GlutenEggsMilk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Plating

Cookware for this recipe

  • Saucepan
  • Baking dish
  • Whisk
  • Chef's knife
  • Cutting board
  • Grater
  • Vegetable peeler
  • Ladle
  • Slotted spoon
  • Rolling pin
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Saved from geocities.ws (http://geocities.ws/MM113501.MMF), file Recipes/geocities.ws/MM113501.MMF in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mealmaster text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.