Frank's Recipes! Ricotta and Swiss Chard Gnocchi

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Ricotta and Swiss Chard Gnocchi

Serves 8

3/4 pound Yukon Gold or Idaho potatoes, peeled, quartered, cooked
2 3/4 cups All-purpose flour
1 Egg yolk
1 1/4 cups Ricotta
3/4 cup Ricotta salada (aged, ricotta), grated
3 cups Lightly packed fresh Swiss chard, cooked and chopped
1/4 cup Grated Parmigiano Reggiano
1/2 teaspoon Nutmeg
2 1/2 tablespoons Sea salt
1/2 teaspoon Cayenne pepper
1 1/2 cups stock
5 tablespoons Roasted garlic puree
1/2 cup Virgin olive oil
Salt to taste
Pepper to taste
4 ounces Prosciutto, cut julienne
1/2 cup Grated Parmigiano Reggiano

Pass the hot potatoes through a food mill and cool. Lightly knead in the flour. Add the egg yolk, ricotta and ricotta salads and knead lightly. Add the chard, cheese, nutmeg, salt and pepper, mix well and knead until smooth. Do not over-knead. Roll out the dough on a lightly floured surface into 1/2 inch ropes and cut into 3/4 inch lengths. Chill for at least 45 minutes. Bring 3 quarts of salted water to the boil and add the gnocchi in three batches. Cook until they rise to the top and remove with a slotted spoon. Warm the stock and whisk in the garlic puree, olive oil, salt and pepper. Divide the gnocchi into 8 dishes, ladle with the broth and garnish with prosciutto and cheese.

NOTE:
To roast garlic, remove the papery skin from the whole head and slice off 1/4 inch across the top. Place garlic in a small baking dish and drizzle with olive oil. Cover with foil and cook for 30 minutes at 350'F. Remove foil and cook 20 minutes longer, or until soft.