Mandi Horn S Ricotta Gnocchi in Lemon Asparagus Cream Sauce
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Mandi Horn’s Ricotta Gnocchi in Lemon Asparagus Cream Sauce
Chef Mandisa Horn, Owner and Executive Chef of Horn O Plenty in Bedford PA, presented this recipe at the 2016 PA Home Show at the Thermador Stage. It was so tasty we thought we would share it with you! Enjoy.
Ingredients:
-2 cups of ricotta cheese (see Mandi’s other recipe in our notes section to learn how to make your own!), drained
- 2 cups of flour; 2 Tbsp of fluor
-2-3 eggs whisked
-2 pounds of bacon ends (ask your butcher for them) cut into 1/2 inch pieces
-1 & 1/2 cup leeks, chopped
-1 clove garlic, minced
-1 pound of asparagus, chopped largely
-About 2-2 1/2 cups of heavy cream
-1 lemon half, squeezed
-2 Tbsp fresh thyme
-1 Tbsp of butter
-Salt & Pepper to taste
Instructions:
1.) Saute the bacon ends until fat is rendered. Remove from heat and set aside, leave the rendered fat
2.) Begin boiling a pot of water
3.) Clean and chop the leeks and asparagus, set them aside for later
4.) Whisk the eggs and add the flour and ricotta in a large bowl. Add salt and thyme, and mix until dough forms (hands work best for this!). You may need more or less flour depending on the moisture content of the ricotta. 5.) Roll the dough out to 1/2 inch logs and then cut 1/2 inch wide gnocchis with a knife.
6.) By this time the water should be boiling,so drop your gnocchis in and only par-boil them, then remove them from the water with a slotted spoon. You can tell they are par-boiled and ready to be taken out when they rise to the top.
7.) Place the gnocchis in the skillet with the bacon fat and brown them on 2 sides. Remove from heat once they’re finished.
8.) Add the leeks and a tablespoon of butter to the pan once the gnocchis are taken out and saute them until wet. Add 2 tablespoons of flour and mix it in well.
9.) Add the garlic, asparagus, lemon juice, and heavy cream to the skillet. Salt & Pepper to taste. Remove from heat once it thickens slightly. Pour the sauce over the gnocchis and bacon. Enjoy!