Terrance Brennan's Ricotta and Swiss Chard Gnocchi
| Yield: | 8 Servings |
| Categories: | Italian, Pasta |
| 3/4 | lb | Yukon Gold or Idaho potatoes, peeled, quartered and cooked |
| 2 3/4 | c | All-purpose flour |
| 1 | Egg yolk | |
| 1 1/4 | c | Ricotta |
| 3/4 | c | Ricotta salads (aged ricotta), grated |
| 3 | c | Lightly packed fresh Swiss chard, cooked and chopped |
| 1/4 | c | Grated Parmigiano Reggiano |
| 1/2 | ts | Nutmeg |
| 2 1/2 | tb | Sea salt |
| 1/2 | ts | Cayenne pepper |
| 1 1/2 | c | Chicken stock |
| 5 | tb | Roasted garlic puree |
| 1/2 | c | Virgin olive oil |
| Salt to taste | ||
| Pepper to taste | ||
| 4 | oz | Prociutto, cut julienne |
| 1/2 | c | Grated Parmegiano Reggiano |
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