Jody Adams of Rialto (Photo: Susanna Bolle)

In this frigidly cold weather, we could all use a little culinary comfort, and there are few dishes that are as warmly satisfying as pasta. Add a little ricotta and a beautiful creamy sauce to the mix? Well, so much the better.

Jody Adams, the chef and owner of the much venerated Rialto restaurant in Harvard Square, generously shares her recipe for Ricotta Gnocchi with a Jerusalem Artichoke Puree.

It’s a dish that is elegant, delicious and not very difficult to make. Plus, as Adams notes, nothing gives you quite as much satisfaction as making your own pasta — except perhaps making your own pasta and eating it, too!

Adams garnishes the dish with a simple herb salad (chervil, mint, parsley, celery leaves, etc.) with a light Meyer lemon vinaigrette. She also shaves truffles over the top of the dish, but don’t fret: you can easily substitute regular mushrooms. After all, it’s not all that comforting to break the bank in the name of dinner.

Ricotta Gnocchi
(makes approx. 100 gnocchi)

1 ½ pound dry ricotta… if necessary drain the cheese in cheesecloth to remove some of the moisture
2 large eggs, beaten
Kosher salt and freshly ground white pepper
Cayenne to taste (optional)
1 cup unbleached all purpose flour

Combine the ricotta and eggs together in the bowl of a standing mixer and beat until light and well mixed. Season with salt and white pepper.
Stir in the flour. Knead slightly to combine well. Should be sticky.
Split the dough into 4 pieces and roll each piece into a log. Cut the dough into 1-inch pieces. Keep the pieces in pillow shape, or roll into balls.
Sprinkle semolina over a sheet pan and set the gnocchi on the sheet pan.
When ready to cook bring a large pot of water to boil.
Once the water is boiling drop gnocchi into water and let cook until they float.

Jerusalem Artichoke Puree

1 tablespoon unsalted butter
½ cup thinly sliced leek, white only
Kosher salt and pepper to taste
1 ½ cups peeled and thinly sliced Jerusalem artichokes
¼ cup heavy cream
1 teaspoon freshly squeezed lemon juice

Melt the butter in a large sauté pan over medium heat.  Add the leeks, season with salt and pepper, cover with parchment and cook 5 minutes or until tender.
Add the Jerusalem artichokes and cook for 5 minutes, if needed add 1 tablespoon of water and reduce to low and cook for 3 minutes.
Add the cream to the sauce, cover again with parchment and cook 10 minutes, or until the artichokes are tender.
Puree in a blender with the lemon juice until very smooth. Adjust seasonings.
Serve a dollop of Jerusalem artichoke puree with gnocchi as desired.