Ricotta herb gnocchi with 2 sauces

4 servings

Ingredients

Quantity Ingredient
1 pounds Fresh whole milk ricotta; drained
⅓ cup Unbleached flour
½ teaspoon Ground white pepper
4 tablespoons Combined minced fresh herbs
(such as tarragon; chives, chervil)
½ teaspoon Ground fennel seed
½ teaspoon Kosher salt
1 large Pinch Freshly-ground nutmeg
Wild Mushroom Sauce; see * Note
Spinach-Arugula Pesto; see * Note
=== GARNISH ===
Chive flowers
Fresh herb sprigs

Directions

* Note: See the "Wild Mushroom Sauce" and "Spinach-Arugula Pesto" recipes which are included in this collection.

Combine the gnocchi ingredients and knead for 4 to 5 minutes or until very smooth. Dough will be somewhat sticky. Be careful about adding additional flour or gnocchi will become heavy. Divide into egg-size portions and roll into logs about ½-inch thick. With a sharp knife cut into ¾-inch pieces. Use tines of a fork to form decoratively if desired. Place gnocchi on floured wax paper. If not using immediately, refrigerate covered with waxed paper. Do not use plastic wrap or gnocchi will become soggy. Gnocchi can also be frozen at this point. Freeze until hard and then store in tightly closed plastic bags. To serve: Bring 4 quarts of water to a boil, adding 2 tablespoons Kosher salt. Add gnocchi and simmer until they rise to the surface. Cook 30 seconds longer and then remove and drain. Can be made ahead at this point rinsed with cold water and gently tossed with a little olive oil to prevent sticking. Reheat in a saute pan or a hot oven. Mix Wild Mushroom Sauce with gnocchi thoroughly and place on warm plates.

Drizzle Spinach-Arugula Pesto over the top. Garnish with chive flowers and herb sprigs. Serve immediately. This recipe yields 4 to 6 servings.

Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9629 broadcast 08-07-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

09-02-1996

Recipe by: John Ash

Converted by MM_Buster v2.0l.

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