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.

View full recipe on culturecheesemag.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at culturecheesemag.com.

Share this recipe:

Cooking tools:

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)