Ricotta Gnocchi with Artichoke, Lemon and Mint

  • Yield : 6 servings
  • Cook Time : 45m
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  • 1 pound ricotta
  • 1 teaspoon salt
  • 2 egg yolks
  • 1 cup "00" flour
  • 1/4 cup olive oil
  • 2 tablespoons butter
  • 4 cloves garlic, thinly sliced
  • 4 artichoke hearts, thinly sliced
  • 3 tablespoons fresh lemon juice
  • 8 fresh mint leaves, julienned
  • Salt and pepper
  • 1/2 cup grated Parmigiano-Reggiano


Step 1

In a bowl, mix together 3/4 cup of the flour, the ricotta, salt and egg yolks. Dust a work surface with the remaining 1/4 cup flour. One cup at a time, roll the ricotta mixture into 1/2-inch-thick ropes. With a dough cutter or pasta knife, cut the ropes into 1/2-inch pieces. Transfer the gnocchi to a cookie sheet and freeze until ready to use.

Step 2

Heat the olive oil and butter in a saute pan over medium heat. Add the garlic and cook until lightly browned. Add the artichoke hearts and saute for 1 minute. Add the lemon juice and mint and salt and pepper to taste. Remove the sauce from the heat and add half of the Parmigiano-Reggiano; stir to thicken the sauce.

Step 3

Boil the gnocchi in a large (6-quart) pot of salted water until they float to the top. Remove the gnocchi with a slotted spoon and add to the sauce. Garnish with the remaining Parmigiano.

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