Creamy Ricotta Salad
Heat oven to 375°F. Place cauliflowerettes in bowl. Sprinkle olive oil over. Sprinkle with salt to taste and toss. Place flowerettes on rimmed baking sheet. Roast 25 minutes or until they start to brown and are tender but still firm. Cool flowerettes and cut in thin vertical slices, top to stem. Transfer to salad bowl. Add onion, artichoke hearts, soppressata, chickpeas, ricotta salata and dressing. Toss carefully. Add croutons and toss again. Refrigerate two hours or longer before serving. If refrigerating several hours or overnight (the salad develops in flavor), add the croutons two hours ahead of serving so they have time to absorb some of the dressing but do not become soggy..
For dressing: Whisk mayonnaise, sour cream and olive oil in bowl. Add vinegar and whisk. Add remaining ingredients, mixing well.
Peach Ricotta Tart
Heat oven to 350°F.
Combine cookie crumbs and butter. Press into a 9-inchtart pan, preferably a spring-form-type. Set aside.
In electric mixer, beat eggs until very thick and lemon colored, 3 to 5 minutes. Add almond paste and beat until smooth and very thick, 3 to 5 minutes. Add ricotta and 1/2 cup preserves and blend just until combined. Spread into prepared crust. Place pan on cookie sheet and bake 30 to 35 minutes until puffed and golden.
Remove from oven to rack and allow to cool 15 to 20 minutes. Spread remaining preserves on top of tart and sprinkle with pistachios.
Bring large kettle of salted water to a simmer. Mix ricotta, eggs, nutmeg, salt, zest and pepper in large bowl. Add flour, stirring to make a wet dough. Working in batches, spoon teaspoon-size shaped gnocchi and poach in simmering water. Cook until gnocchi float, 3 to 4 minutes. Remove with slotted spoon. Serve immediately, or brown in butter if desired. Serve with sautéed spinach or your favorite bitter green.