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.