Ricotta Gnocchi

Serves 2-3

Pasta

18 oz. (500 g) whole ricotta

1 cup (250 ml) finely grated parmesan

3 eggs, beaten

1 ½ cups (360 ml) flour

1 tsp (5 ml) salt

1 tsp (5 ml) black pepper

Sauce

3 shallot, sliced

6 clove garlic, mashed

2 tsp (5 ml) thyme

1½ cup white wine

3 tbsp (45 ml) butter

3 tbsp (45 ml) olive oil

4 cups arugula

salt and pepper, to taste

In a large mixing bowl, sift flour and add ricotta, parmesan, eggs, salt and pepper. Mix together until dough is uniform.

Transfer dough to a piping bag with a large round tip.

Form long circular tubes on a tray or plate dusted with flour.

Dust the top with flour also, and place in the freezer.

Once solidified, remove from freezer and cut into ½ inch pieces, and return to freezer.

Boil water in a large pot over high heat.

Add noquis to boiling water, and cook for 3 minutes, or until they float to the top.

Sauce

Heat a pan with oil, and sauté shallot and garlic until soft.

Deglaze with wine and add thyme, salt, and pepper.

Reduce a few minutes, add butter and stir constantly.

Add noquis to sauce and toss.

Add arugula, toss and remove from the heat.

Serve hot, and garnish with grated parmesan.