Your Life A to Z Recipe: Tuesday, March 4thth, 2014: Blood Orange Salad with Shaved Fennel and Olives and Ricotta Gnocchi

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Blood Orange Salad with Shaved Fennel and Olives    

Blood Oranges or your favorite citrus fruit    2 each
Fennel Bulbs    1 each
Arugula    2 cups
Kalamata, or your favorite olives    10 each
Extra Virgin Olive Oil    2 Tbsp
Salt and Pepper    to taste
Shaved Pecorino    

Cut the top and bottom off of blood oranges, and cut the peel and pith away cutting into the orange as little as possible
Lay orange on it’s side and cut into 1/4 inch thick slices, and arrange in a ring on a salad plate
With a mandoline, shave fennel as thinly as possible and place in a mixing bowl
Add arugula to bowl and toss with olive oil and  blood orange drippings that have accumulated
Season with salt and pepper
Garnish with olives and top with shaved pecorino cheese if you like    

Ricotta Gnocchi    serves 4


ricotta, drained    1
egg    1 each
pecorino cheese, grated    1/2 cup
salt    1/2 tsp
all purpose flour    3/4 - 1 cup
extra flour for dusting work surface    

In a large mixing bowl, combine ricotta, egg, pecorino, and 3/4 cup flour and mix until well incorporated.
Cover and refrigerate for 15 minutes    
Check dough by rolling it between hands.  If too sticky, add flour 1 Tbsp. at a time until workable
Cover and refrigerate for another 15 minutes.    
Sprinkle work surface with flour and break off a tennis ball sized piece of dough.
Roll dough with both hands into a rope shape starting in the middle and working dough outward.
Roll dough to the diameter of a nickel.    
Cut rope into 3/4" pieces on an angle    
Cook in boiling salted water until gnocchi float    
Drain gnocchi, toss in your favorite sauce, and serve hot.