POTATO GNOCCHI WITH SPRING PEAS AND PROSCIUTTO
Provided by Michael Lomonaco
Categories Potato Pea Spring Prosciutto
Yield Yields 4-6 portions
Number Of Ingredients 10
Steps:
- Put the potatoes in a pot with the water. Bring the water to a boil and cook the potatoes at a strong simmer for 20 minutes or until tender. Drain the water and let the potatoes cool for only a few minutes before you begin to pull the skins off. Discard the potato skins and, while still hot, pass the potatoes through a ricer into a bowl.
- Add the eggs, one at a time, to the riced potatoes and incorporate well. Add the flour in two stages, so you use just enough to bind the potato. Add the second half of the flour (and have some additional flour available, in case it's necessary) and mix well to form a dough.
- Divide the dough in half, and on a floured work surface, roll the first half of dough into a 1-inch-thick log. Cut the log into 1/2-inch-thick round pieces. Lay the pieces out, and with the back of a fork or your thumb, make an indentation on one side.
- Set aside and refrigerate until needed.
- Cook them in several quarts of boiling, salted water for 10 to15 seconds. They cook very quickly and are done when they float to the surface. Heat the cream in a saucepan, add the peas, and allow to simmer for several minutes. Add the butter to the cream, whisking in to incorporate well before adding the prosciutto. Pour the sauce over the drained gnocchi, stir gently in a large serving bowl, and serve immediately.
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Asim Abrar
[email protected]These gnocchi were a hit at my party! Everyone loved them. I will definitely be making this recipe again.
Bushra Alkaissy
[email protected]I thought this recipe was just okay. The gnocchi were a bit bland and the sauce was too thin.
Priya Xetri
[email protected]These gnocchi were absolutely delicious! The potato dumplings were light and fluffy, and the sauce was creamy and flavorful. I would definitely recommend this recipe.
Sheeraz malik
[email protected]I'm not sure what I did wrong, but my gnocchi turned out really dry. I think I might have overcooked them.
Brittney Narx
[email protected]These gnocchi were a bit too heavy for my taste, but the flavor was still good.
Kristiano Gjergjaj
[email protected]I made these gnocchi for my family and they loved them! The recipe was easy to follow and the results were delicious. I will definitely be making this recipe again.
Harmony had is i Perren
[email protected]This recipe was a disaster! The gnocchi were gummy and the sauce was bland. I would not recommend this recipe to anyone.
H Rana5
[email protected]These gnocchi were amazing! I loved the crispy texture and the flavorful sauce. I will definitely be making this recipe again.
Yasmin Akhter
[email protected]I'm not a huge fan of gnocchi, but I thought this recipe was pretty good. The gnocchi were cooked perfectly and the sauce was delicious.
Raheem Haye
[email protected]Overall, I thought this recipe was pretty good. The gnocchi were light and fluffy, and the sauce was creamy and flavorful. I would definitely make it again.
ADNOO GAMING
[email protected]I found this recipe to be a bit bland. I think it could use some more herbs or spices to give it more flavor.
Gavin Skvarj
[email protected]These gnocchi were a bit too dense for my taste, but the flavor was still good.
Paul Daniels
[email protected]I made these gnocchi for a dinner party and they were a huge hit! Everyone loved them. The recipe was easy to follow and the results were delicious.
Ahmed Tasin
[email protected]Wow! These gnocchi are amazing! The texture is perfect and the flavors are so well-balanced. I love the addition of prosciutto, it adds a nice salty touch.
Naeem Ansari
[email protected]These gnocchi were a delightful treat! The combination of pillowy-soft potato dumplings, sweet spring peas, and crispy prosciutto was simply divine. I especially appreciated the simplicity of the preparation; it allowed the fresh ingredients to shine