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Ingredientes
- 3/4 lb yukon gold or possibly idaho, potatoes, peeled, qu
- Â Â cooked
- 2Â 3/4 c. all-purpose flour
- 1 x egg yolk
- 1Â 1/4 c. ricotta
- 3/4 c. ricotta salads, (aged, ricotta), grated
- 3 c. lightly packed fresh swiss, chard, cooked and ch
- 1/4 c. grated parmigiano reggiano
- 1/2 tsp nutmeg
- 2Â 1/2 Tbsp. sea salt
- 1/2 tsp cayenne pepper
- 1Â 1/2 c. chicken stock
- 5 Tbsp. roasted garlic puree
- 1/2 c. virgin extra virgin olive oil
- Â Â salt to taste
- Â Â pepper to taste
- 4 ounce prociutto, cut julienne
- 1/2 c. grated parmegiano reggiano
Direcciones
- Pass the warm potatoes through a food mill and cold. Lightly knead in the flour. Add in the egg yolk, ricotta and ricotta salads and knead lightly. Add in the chard, cheese, nutmeg, salt and pepper, mix well and knead till smooth. Don't over-knead. Roll out the dough on a lightly floured surface into 1/2" ropes and cut into 3/4" lengths. Refrigeratefor at least 45 min.
- Bring 3 qts of salted water to the boil and add in the gnocchi in three batches. Cook till they rise to the top and remove with a slotted spoon.
- Hot the chicken broth and whisk in the garlic puree, extra virgin olive oil, salt and pepper. Divide the gnocchi into 8 dishes, ladle with the broth and garnish with prociutto and cheese.
- Note: To roast garlic, remove the papery skin from the whole head and slice off 1/4" across the top. Place garlic in a small baking dish and drizzle with extra virgin olive oil. Cover with foil and cook for 30 min at 350F. Remove foil and cook 20 min longer, or possibly till soft.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 197g | |
| Recipe makes 8 servings | |
| Calories 540 | |
| Calories from Fat 289 | 54% |
| Total Fat 32.69g | 41% |
| Saturated Fat 13.96g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 63mg | 21% |
| Sodium 2426mg | 101% |
| Potassium 169mg | 5% |
| Total Carbs 37.35g | 10% |
| Dietary Fiber 1.4g | 5% |
| Sugars 0.91g | 1% |
| Protein 23.47g | 38% |
