Ricotta Gnocchi with Contessa Sauce

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Ricotta Gnocchi with Contessa Sauce cookbook: La Cucina di Lidia
main ingredients: ricotta cheese
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serves: 6 servings


For the Gnocchi
1 pound ricotta cheese, drained overnight
2 cups flour, plus more as needed
2 eggs
1½ teaspoons salt
½ teaspoon pepper
¼ teaspoon nutmeg, ground
1 teaspoon Italian parsley, chopped

For the Sauce
¼ pound unsalted butter, 1 stick
4 slices prosciutto, julienne (1/8-inch) slices
¼ cup pine nuts
10 leaves fresh basil, quartered
1½ cups heavy cream
½ cup Parmigiano-Reggiano, grated
½ cup chicken stock


Make a well in the 2 cups of flour and add the ricotta, eggs, salt, spices, and parsley. Gradually incorporate the elements until a soft dough forms, adding more flour if the mixture is sticky. Cut the dough into 6 pieces, roll each into a rope 1/2-inch thick, and cut the ropes at 1/2-inch intervals. Roll each piece over the floured tines of a dinner fork, indenting the gnocchi slightly with your thumb as you do so. Cook in 4 quarts lightly salted boiling water until the gnocchi rise to the surface, about 7 minutes. Drain and keep them warm.

In a large nonreactive skillet, melt the butter. Add the prosciutto, basil, and pine nuts, and brown lightly. Add the cream and chicken stock, increase the heat, and boil until thickened, about 8 minutes. Add the drained gnocchi to the sauce over moderate heat. Slowly stir in the grated cheese and simmer, stirring and the shaking pan, until the sauce is creamy and coats the gnocchi. Serve at once.

La Cucina di Lidia

Details the story of Lidia’s family and her background. The recipes reflect Lidia’s culinary heritage and regional cuisine of Northern Italy, especially Friuli-Venezia-Giulia. They include recipes for risotto with porcini mushrooms, sauerkraut with pork and palacinke- thin sweet crepes. Lidia also discusses wines and spirits of Italy and offers wine suggestions for many dishes

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