07 June 2012

Everyone needs more gnocchi

Although the cake got all the attention yesterday, the pre-party was a tasty plate of gnocchi in a rich cream sauce, dressed up with prosciutto, peas, herbs, and fresh parmesan.

Make this. I promise you'll impress someone; you don't have to tell how easy it was.


Ricotta Gnocchi with a Prosciutto and Green Pea Cream Sauce
Gnocchi from All Recipes and sauce adapted from Food Network

For the gnocchi
  • 1 (8 ounce) container ricotta cheese
  • 2 eggs
  • 1/2 cup freshly grated Parmesan cheese
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 cup all-purpose flour, or as needed
For the sauce
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 tablespoon minced garlic
  • 2 ounces prosciutto, cut into 1/4-inch strips
  • 1/4 cup dry white wine
  • 1 1/2 cups heavy cream
  • 1 cup frozen sweet peas
  • 1/2 teaspoon salt
  • 1 teaspoon fresh cracked black pepper
  • 1/4 tsp red pepper flakes
  • 1 small bunch finely chopped chives
  • 3/4 cup freshly grated Parmesan
  • 1/4 cup chopped fresh parsley leaves
  1. Make the gnocchi: stir together the ricotta cheese, eggs, Parmesan, salt, pepper, and garlic powder in a large bowl until evenly combined. Mix in 1 cup of flour. Add additional flour if needed to form a soft dough.
  2. Divide the dough into 3 or 4 pieces, and roll into 1/2-inch-thick ropes on a floured surface. Cut each rope into 1-inch pieces, pinch the ends together to form a boat shape, and press the tines of a fork into each dumpling, lengthwise. Place on a lightly floured baking sheet in the freezer if using immediately, or in the refrigerator if making ahead of time. If making now, start boiling a large pot of lightly salted water now so it's ready for the gnocchi when your sauce is done.
  3. Make the sauce: set a large 12-inch saute pan over medium-low heat, and add the olive oil and the butter. Once the butter has melted, add the garlic to the pan and saute for 30 seconds. Place the prosciutto in the pan and saute for 1 minute. Deglaze the pan with wine and cook until it is nearly evaporated, about 30 seconds. Add the cream, peas, salt and peppers to the pan and let the cream reduce by half, 4 to 5 minutes. Remove from heat, and stir in chives.
  4. Once your water is boiling, add the gnocchi and cook for 1-2 minutes, or just until the gnocchi are floating. Make sure they aren't sticking to the bottom of the pot; they can be deceivingly done.
  5. Strain the gnocchi from the water once cooked, and place in a large heat resistant bowl. Pour the sauce over the gnocchi and sprinkle with the cheese and the parsley. Serve immediately.