Sheep’s Milk Ricotta Gnocchi with Artichokes Barigoule and Parsley Pistou | culture: the word on che

Name: Sheep’s Milk Ricotta Gnocchi with Artichokes Barigoule and Parsley Pistou | culture: the word on che
Ingredients: 1 cup sheep’s milk ricotta; 2 tablespoons finely grated Parmigiano-Reggiano; ½ cup plus 3 tablespoons all-purpose flour (plus more for dusting a work surface); 1 egg yolk; Kosher salt; pinch ground nutmeg; pinch cayenne; 6 quarts water; 1½ tablespoons olive oil (if making the gnocchi recipe in advance); ¼ cup extra virgin olive oil; ½ cup peeled (thinly sliced carrot); ½ cup thinly sliced fennel; ½ cup thinly sliced onion; 4 whole artichoke hearts (quartered); 4 cloves garlic (peeled and crushed); Coarse sea salt; 1½ cup dry white wine; 1½ cup white chicken stock; 4 sprigs thyme; 3 bay leaves; 1 lemon (thinly sliced, seeds removed); White pepper in a mill; Parsley pistou (see recipe); Bottarga (12 pieces thinly sliced)

culturecheesemag.com

These handmade gnocchi are served with barigoule and pistou, but the gnocchi can also be accompanied by any kind of Provencal-type vegetable sauce or pesto.

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Ingredients

1 cup sheep’s milk ricotta
2 tablespoons finely grated Parmigiano-Reggiano
½ cup plus 3 tablespoons all-purpose flour (plus more for dusting a work surface)
1 egg yolk
Kosher salt
pinch ground nutmeg
pinch cayenne
6 quarts water
1½ tablespoons olive oil (if making the gnocchi recipe in advance)
¼ cup extra virgin olive oil
½ cup peeled (thinly sliced carrot)
½ cup thinly sliced fennel
½ cup thinly sliced onion
4 whole artichoke hearts (quartered)
4 cloves garlic (peeled and crushed)
Coarse sea salt
1½ cup dry white wine
1½ cup white chicken stock
4 sprigs thyme
3 bay leaves
1 lemon (thinly sliced, seeds removed)
White pepper in a mill
Parsley pistou (see recipe)
Bottarga (12 pieces thinly sliced)