Recipe - Terrance Brennans Ricotta And Swiss Chard Gnocchi

Three fourths pound Yukon Gold or Idaho
potatoes, peeled, quartered
and cooked
2 Three fourths cup Allpurpose flour
1 Egg yolk
1 One fourth cup Ricotta
Three fourths cup Ricotta salads (aged
ricotta), grated
3 cup Lightly packed fresh Swiss
chard, cooked and chopped
One fourth cup Grated Parmigiano Reggiano
One half teaspoon Nutmeg
2 One half tablespoon Sea salt
One half teaspoon Cayenne pepper
1 One half cup Chicken stock
5 tablespoon Roasted garlic puree
One half cup Virgin olive oil
Salt to taste
Pepper to taste
4 ounce Prociutto, cut julienne
One half cup Grated Parmegiano Reggiano

Pass the hot potatoes through a food mill and cool. Lightly knead in
the flour. Add the egg yolk, ricotta and ricotta salads and knead
lightly. Add the chard, cheese, nutmeg, salt and pepper, mix well and
knead until smooth. Do not overknead.

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.

Bring 3 quarts of salted water to the boil and add the gnocchi in
three batches. Cook until they rise to the top and remove with a
slotted spoon.

Warm the chicken broth and whisk in the garlic puree, 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 olive oil. Cover with foil and cook for 30 minutes at
350'F. Remove foil and cook 20 minutes longer, or until soft.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip