POTATO GNOCCHI WITH PEAS, PROSCIUTTO AND RICOTTA
Steps:
- Preheat oven to 350 degrees F.
- Scrub potatoes, pierce the skin with a fork, drizzle with olive oil and salt and place on a sheet pan. Place the sheet pan in the oven and bake for 45 minutes to 1 hour until they are easily pierced with a pairing knife. Allow the potatoes to cool slightly then peel the potatoes while they are still hot and press them through a potato ricer. Put the potatoes in a large bowl with salt, nutmeg, baking powder, grated cheese and egg white. Add the flour a little at a time and mix with your hands until the mixture forms a rough dough. Do not over-work the dough. Transfer the dough to a lightly floured surface. Gently knead the dough for 1 or 2 minutes until smooth, adding a little bit more flour, if necessary, to keep it from sticking.
- Break off a piece of the dough and roll it back and forth into a rope, about the thickness of your index finger. Cut the rope into 1-inch pieces. Gently roll each piece down the prongs of a fork while pressing a small dimple with your finger in the back. The gnocchi should be slightly curved and marked with ridges. This will allow the pillows to hold sauce when served. Cover with plastic wrap and refrigerate for up to 12 hours.
- Boil the gnocchi in batches in plenty of salted water. The gnocchi are done about 2 minutes after they float to the surface, remove with a slotted spoon. Reserve about 1/2 cup cooking water. If not cooking immediately, place the gnocchi in a single layer on a baking pan dusted with flour.
- Place 4 strips of prosciutto on a sheet pan and place in a preheated 350 degree F oven. Cook until the bacon is crispy, 8 to 10 minutes.
- Add chopped shallots to a pan over medium high heat with 2 counts of olive oil pan of and gently saute until fragrant and translucent. Dump in the peas and toss gently to coat. Season with a little salt and pepper. Add boiled gnocchi to the pan and gently toss. Add a ladle of gnocchi water to the pan, add 1 tablespoon of butter, sprinkle with Parmesan and season with salt and pepper. Serve topped with crispy prosciutto and a scoop of fresh lemon ricotta. (Optional: finish with a drizzle of white truffle oil)
- Place the ricotta cheese in a mixing bowl and add the lemon zest and juice. Season with salt and serve with the gnocchi.
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Md Faruk29
[email protected]This dish was amazing! The gnocchi were light and fluffy, and the sauce was so flavorful. I will definitely be making this again.
Bibek Sunar
[email protected]I was really disappointed with this recipe. The gnocchi were gummy and the sauce was bland.
Bishal Tharu
[email protected]This recipe was a bit too complicated for me. I think I'll stick to buying gnocchi from the store.
Morne Williams
[email protected]I'm not sure what I did wrong, but my gnocchi turned out really dense. The sauce was good, though.
Fahad Qureshi
[email protected]This recipe is a keeper! The gnocchi were delicious, and the sauce was so flavorful. I will definitely be making this dish again.
Raul Enrique Pantojas's Emporium
[email protected]I've made this recipe several times now, and it's always a hit. The gnocchi are so light and fluffy, and the sauce is always perfect.
Norbert
[email protected]This was my first time making gnocchi, and I was really happy with the results. The gnocchi were light and fluffy, and the sauce was very tasty.
Curt
[email protected]I was really impressed with this recipe. The gnocchi were so light and fluffy, and the sauce was incredibly flavorful. I will definitely be making this dish again and again.
Antonio Rose
[email protected]Overall, this was a good recipe. The gnocchi were light and fluffy, and the sauce was flavorful. I would definitely make this dish again.
I K R A M
[email protected]The gnocchi were a little too soft for my liking, but the sauce was delicious. I might try using a different type of potato next time.
Andriy Belizky
[email protected]This recipe was a bit bland for my taste. I added some extra garlic and red pepper flakes to the sauce, and it was much better.
So. Stylish
[email protected]These gnocchi were a little denser than I expected, but they were still very good. The sauce was delicious and the peas added a nice pop of color and sweetness.
Kosta Koinis
[email protected]I'm not a huge fan of gnocchi, but I really enjoyed this recipe. The gnocchi were light and airy, and the sauce was creamy and flavorful.
Dennis Dokpo
[email protected]This dish was a bit more time-consuming than I expected, but it was totally worth it. The gnocchi were so light and fluffy, and the sauce was incredibly flavorful.
The Garcia's
[email protected]I substituted pancetta for the prosciutto and it was still amazing. The salty, savory flavor of the pancetta paired perfectly with the sweet peas and creamy ricotta.
HAMAD Ge
[email protected]I was a little skeptical about making my own gnocchi, but this recipe was surprisingly easy to follow. The gnocchi turned out beautifully, and the whole dish was absolutely delicious.
Donovan Steele
[email protected]These gnocchi were a hit! The texture was light and fluffy, and the combination of peas, prosciutto, and ricotta was perfect. I will definitely be making this dish again.