Updated 09/29/2012 05:00 AM
Recipe: Ricotta Gnocchi with Mediterranean Olives and Gremolata
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one 15-inch tub ricotta cheese
an equal amount of all-purpose flour (see hints below)
1 large egg
salt and pepper to taste
for the gremolata:
2 small cloves garlic, finely minced
1/3-1/2 cup chopped fresh parsley leaves
lemon zest form 2 lemons, finely minced
1/2 cup pitted Mediterranean black olives, sliced in half
1/2 cup pitted Mediterranean green olives, sliced in half
grated parmesan cheese for garnish
extra virgin olive oil for garnish
Get a large pot of water going for eventually cooking the gnocchi.
Use a large mixing bowl to combine one 15-ounce tub of ricotta cheese with an equal amount of all-purpose flour, add 1 large egg to that, season with a little salt and pepper and then mix it together until it forms a nice ball.
Cut the ball into 4 equal sections and roll each one out on a floured surface into long, 1/2 - 1 inch long ropes.
Then use a pastry blade or a knife to cut the ropes crosswise into 1-inch long sections, tossing them onto a floured baking tray as you go. (see hints below)
For the sliced pitted olives, finely mince 2 small cloves of garlic and finely chop 1/3 - 1/2 cup fresh parsley leaves and then use a zesting tool to remove the zest from 2 lemons (or use a peeler to lightly remove just the yellow part of the lemon peel) and then finely chop it.
Add all of those things to a small mixing bowl and add a little pinch of salt and add a little drizzle of extra virgin olive oil and toss to combine.
Once the large pot of water comes to a nice rolling boil, carefully add the gnocchi a handful at a time. Let the water come back up to a boil, and let the gnocchi cook along for 3 - 4 minutes floating at the surface.
At that point, use a slotted utensil to scoop the gnocchi into a large mixing bowl, add the sliced olives and the gremolata, add a generous amount of grated parmesan cheese, toss everything together.
Serve with extra virgin olive oil and more grated cheese.
Lightly fill the empty ricotta cheese tub to measure the flour.
You can freeze the uncooked gnocchi on the baking tray and then store them in a ziploc bag in the freezer until you're ready to use them. Add them to the boiling water while still frozen.