Ricotta Gnocchi with Vegetables from Chef Robert Lhulier

By / Photography By Deny Howeth | June 08, 2017


For the pasta:

In a large mixing bowl, mix the ricotta, egg and salt and pepper to incorporate. Add the flour in batches. Mix by hand until the dough is no longer wet and sticky. Add flour as needed. Work onto a flat kitchen surface. Press the dough out until it’s 1-inch thick. Cover and let rest 30 minutes before rolling/ shaping. Cut off enough dough to roll evenly pieces approximately 10 inches in length and about ½-inch thick (think of an uncooked breadstick). Using a pastry or bench scraper, cut the dough into uniform pieces about ¾-inches long. Using a floured fork or gnocchi paddle, quickly roll the pieces off and onto a generously floured table. (Keep them floured so they don’t stick together.)

Gently lift the gnocchi with the scraper and add them in small batches to salty, rapidly boiling water until they float on top for 60 seconds. Remove and shock into ice water. After chilled, remove and toss lightly with oil. You may refrigerate until use, or freeze.

For the vegetables:
All of your vegetables should be preblanched in very salty water and shocked, held to add later.

In a non-stick saute pan, melt four ounces of butter over medium heat. Add the pre-cooked gnocchi, and let them brown lightly. Toss once or twice and brown further, about 5 minutes.

Add the shallots and garlic, continuing to toss until they begin to brown. Add the artichokes, and toss more. Add white wine. After the wine is nearly all reduced, add the green vegetables and the remaining butter. Zest the lemon and add along with one cup of Parmesan and breadcrumbs to the pan. Toss until evenly mixed and the crumbs begin to brown slightly. Turn off the heat. Add the basil and parsley and season with salt and pepper. Spoon into a warm bowl and serve hot. Sprinkle with additional parmesan.

NOTE: Any combination of fresh zucchini, summer squash, eggplant, tomato, button mushrooms, bell peppers, or corn off the cob will do for this recipe. None of these vegetables requires blanching. However, they need to be cooked in a pan separately with oil or butter, salt and pepper and held aside. When you come to the part where the gnocchi have browned, add the cooked veggies, followed by the remaining butter. (Eliminate the white wine, lemon zest and breadcrumbs.) Once all ingredients are hot, correct the seasonings, add the fresh herbs and serve hot.

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For Gnocchi
  • 1 pound ricotta cheese
  • 1 whole egg
  • 2 cups all-purpose flour (plus extra for kneading)
  • 1 teaspoon each salt and white pepper
For Vegetables
  • 4 fresh artichoke bottoms, blanched and roughly chopped
  • 1 pound asparagus, blanched and cut on the bias
  • 1 cup fresh fava or lima beans
  • 1½ cup fresh peas, blanched
  • 3 tablespoons shallots, minced
  • 1 tablespoon fresh garlic, minced
  • 1½ cups freshly grated Parmesan
  • 6-8 ounces unsalted butter
  • 1 lemon’s zest
  • 2-3 ounces dry white wine
  • ¼ cup seasoned breadcrumbs
  • 2 tablespoons each fresh basil and parsley, roughly chopped
  • 1 teaspoon each salt and white pepper
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