NOURISH HEALTH + TASTE + STYLE

Directions

To make the gnocchi, combine the ricotta, parmesan, egg, salt and pepper in a mixing bowl.  Add in the flour and form into a dough.  *Make sure that the ricotta is somewhat dry - if it's quite wet or liquidy, squeeze out excess liquid by straining it in cheesecloth.  Place mixture in the fridge to chill for about an hour.

Separate gnocchi dough in 2 and roll out on a well-floured surface with floured hands into ropes about 1 thick.  Create squared off edges by lighting pressing on the ropes.  Cut gnocchi about 1 1/2 inches in length.

Bring salted water to a boil (2 tablespoons salt for 4 quarts of water).  Cook gnocchi in 2 batches about 3 to 4 minutes each.  Strain and set aside, leaving some pasta water behind.

In a large skillet over medium-low heat, melt butter.  Add in gnocchi and cook for about 3 minutes.  Add in garlic, fava beans and remaining ingredients and cook for another 3 or 4 minutes until gnocchi is golden brown.  Serve with extra grated parmesan or pecorino Romano cheese.

Directions

Blanch asparagus and snap peas in boiling water for 1 minute and place directly in an ice bath.  Toss with radish, mint, onion and feta.  In a small mixing bowl, whisk together lemon juice, vinegar, olive oil, salt and pepper.  Drizzle over salad and gently toss.  Sprinkle grated lemon zest over top and serve. 

Directions

Rub lamb with garlic and season with salt and pepper.  Refrigerate for 1 to 2 hours or overnight. 
Preheat oven to 350° F.   
On a roasting sheet or in a roasting pan, drizzle lamb with olive oil and roast for 35-45 minutes until the temperature at the thickest part of the leg reaches 135° F for medium-rare.  Remove lamb from oven and allow to rest for 5 to 10 minutes before cutting.
To prepare sandwiches, spread a thin layer of pesto on bread, top with sliced lamb and garnish with pickled shallots and jalapenos.  

Mint Pesto

Add mint through lemon juice in a food processor and slowly drizzle in olive oil while running.  Pesto should be smooth or slightly chunky.

Pickled Shallots and Jalapenos

Bring vinegar, sugar, salt and peppercorns to a boil.  Removed from heat, cool slightly and pour over sliced shallots and jalapeno in two separate bowls.  Cool and refrigerate.  May be made a day ahead.