One of the most beautiful things about Europe is the quality of the dairy products. This week at the market I bought fresh ricotta…wow…fresh, creamy, delicious and just the perfect ingredient for a Sunday afternoon pasta! Buy the real thing and savor every bite of these fluffy gnocchi.
Ingredients
*8-10 carrots, peeled and chopped
*2 Tbs. Olive Oil
*6 cloves garlic, crushed
*~1/2 cup ricotta
*2 shallots, chopped
*~3 Tbs. Flour
*1/3 cup grated Parmesan
*1 egg
*Salt and Pepper
*2 cups spinach, chopped
Directions
1. Preheat oven to 425 degrees F. Toss chopped carrots with olive oil, salt, pepper, 1 shallot, and ½ the garlic. Roast for 30 minutes, stirring occasionally. Remove from oven and mash with a fork or puree with a food processor.
2. In a shallow pan over medium heat, add a drop of oil and wilt the chopped spinach for about 1 minute. Pat with a paper towel to drain off excess water. Add the other shallot and the remainder of the garlic. Sauté over low heat for about 2 minutes.
3. Remove from heat and add the carrots, ricotta, and Parmesan. Cool slightly and add the egg. Stir all together and season with salt and pepper. Add the flour gradually until the gnocchi just comes together for form a ball.
4. With a teaspoon, scoop mounds of the gnocchi balls and coat with a bit of flour and form into rounds.
5. Bowl a pot of salted water and drop gnocchi in about 5 at a time. Cook for about 3 minutes or until the gnocchi float to the top.
***Serve these beauties warm with a dollop of fresh ricotta and a sprinkle of Parmesan. You could add a bit of pesto or just enjoy the flavor of delicious fresh ricotta gnocchi. Really, they know how to do it up right in Europe…buy the real thing and savor a normal size portion of these little fluffy gems. J
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