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Ricotta and Swiss Chard Gnocchi

Terrance Brennan's Ricotta and Swiss Chard Gnocchi comes together with Yukon Gold Or Idaho Cooked, All Purpose Flour, Egg Yolk, Ricotta, and Ricotta Salads Aged. Serves 8. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 3/4 lb
• 2 3/4 cup
• 1
• 1 1/4 cup
• 3/4 cup
• 3 cup
• 1/4 cup
• 1/2 tsp
• 2 1/2 tbsp
• 1/2 tsp
• 1 1/2 cup
• 5 tbsp
• 1/2 cup
• 4 oz
• 1/2 cup

Method (preview)

1. 1

   Pass the hot potatoes through a food mill and cool.

2. 2

   Lightly knead in the flour.

3. 3

   Add the egg yolk, ricotta and ricotta salads and knead lightly.

4. 4

   Add the chard, cheese, nutmeg, salt and pepper, mix well and knead until smooth.

5. 5

   Do not over-knead.

6. 6

   Roll out the dough on a lightly floured surface into 1/2" ropes and cut into 3/4" lengths. Chill for at least 45 minutes.

7. 7

   Bring 3 quarts of salted water to the boil and add the gnocchi in three batches.

8. 8

   Cook until they rise to the top and remove with a slotted spoon.

9. 9

   Warm the chicken broth and whisk in the garlic puree, olive oil, salt and pepper.

10. 10

    Divide the gnocchi into 8 dishes, ladle with the broth and garnish with prociutto and cheese.