Ricotta Gnocchi with Crispy Artichokes
Try this mouthwatering ricotta gnocchi recipe from chef Marc Vetri's "Il Viaggio di Vetri" cookbook for a special dinner.
- Servings: 6
Source: The Martha Stewart Show, May 2009
- 1 pound imported dry ricotta cheese
- 1/2 large egg
- 1/2 cup tip "00" flour or all-purpose flour, plus 1 cup for dusting
- Coarse salt and freshly ground black pepper
- 1 tablespoon fresh lemon juice
- 3 baby artichokes
- 1/2 cup extra-virgin olive oil
- 1 clove garlic
- 2 teaspoons sherry vinegar
- Grated Parmesan cheese, for serving
If you cannot find imported dry ricotta or your ricotta is wet, place it in a fine mesh sieve set over a bowl. Refrigerate and let drain 3 to 4 hours to remove excess moisture.
In a large bowl, stir together ricotta, egg, 1/2 cup flour, and 2 teaspoons salt until thoroughly blended and dough forms a soft ball. Spoon dough into a pastry bag fitted with a 1/2-inch plain tip or a large plastic resealable bag, and refrigerate dough at least 30 minutes.
Fill a large nonreactive bowl with 4 cups water and add lemon juice. Working with 1 artichoke at a time, snap off tough outer leaves until you are left with a small bullet-shaped artichoke with pale yellow leaves that turn green just at the tips. Cut off green tips crosswise. Cut stem flush with the bottom of the artichoke so that no green remains. Cut artichoke in half. Cut halves lengthwise into slices and add to lemon water; set aside.
Sprinkle remaining cup of flour over a rimmed baking sheet. Remove dough from refrigerator. If using a resealable bag, cut a small hole in one lower corner of the bag. Pipe a 1-inch ball onto your fingers. Gently roll ball in flour until evenly dusted. Repeat process with remaining dough and flour.
Bring a large pot of salted water to a boil. Heat oil in a medium skillet over medium heat. Add garlic and cook until it begins to brown, 1 to 2 minutes. Drain artichokes and add to skillet. Reduce heat to medium-low. Cook, stirring occasionally, until artichokes are golden and crispy, 8 to 10 minutes; season with salt and pepper.
Meanwhile, shake off excess flour from gnocchi add add to boiling water. Cook until outside of gnocchi is cooked and somewhat firm and the inside is still soft, 3 to 5 minutes.
Using a slotted spoon, transfer artichokes to a plate and keep warm. Add vinegar, and using a wooden spoon, scrape up any browned bits from the bottom of skillet; let simmer for 2 minutes.
Using a slotted spoon, transfer gnocchi to warmed plated and sprinkle with Parmesan cheese. Drizzle vinegar mixture from skillet over gnocchi and top with crispy artichokes. Serve immediately.