Ricotta Gnocchi


By Todd Johnson


Ricotta Gnocchi - 8/7/2000

8 oz. whole milk Ricotta cheese 2 oz. goat cheese
1 egg 1-2 cups flour
1 Tbl. Kosher salt 1-2 cups fava beans
1 minced shallot 1 Tbl. butter
Zest of 1 lemon Zest of 1 orange
6 oz. creme fraiche 8 slices prosciutto
2 Tbl. minced chives


Mix Ricotta, goat cheese, egg, salt and 1 cup flour. Add remainder of the flour until the dough comes together. Cut the dough into small logs and roll out on a floured surface. Cut into 1" pieces. Boil in a pot of salted water. Gnocchi will quickly rise to surface. Let them float 1 minute, then remove from water and drain.

To make the sauce, blanch and peel fava beans. Saute shallots in butter. Add lemon and orange zest. Add fava beans and creme fraiche. Once warm, add the gnocchi and toss well. Serve with chives and thin slices of prosciutto. Serves 4.

Recipe from Holly Smith, Cafe Juanita

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