Potato Gnocchi with Peas and Prosciutto
A couple of days ago Chicklet and I made Gnocchi with Peas and Prosciutto. Yum! It was very tasty! Chicklet is awesome at shaping the gnocchi, so I rolled and cut them while she pressed them against the fork to get the traditional lines shaped into the pasta. The gnocchi recipe can be used with any sauce that you wish, but the prosciutto and peas make a pretty as well as a complete meal. To make it vegetarian, just use shaved parmesan cheese in place of the prosciutto.
Potato Gnocchi with Peas and Prosciutto
This recipe serves 4 so we froze half the gnocchi for future use and halved the amount of sauce.
Gnocchi:
2 lb russet potatoes (or other baking potato), washed
1 1/4 c flour , plus more as needed
1 tsp salt
Sauce:
4 oz prosciutto, chopped
4 tbsp unsalted butter
1 c frozen peas
2 tbsp fresh sage, minced
For the gnocchi: Heat oven to 400F. Bake potatoes until a metal skewer slides easily through them, 45 minutes to 1 hour, depending on size.
Hold potato with a pot holder or kitchen towel and peel it with a vegetable peeler or paring knife; rice peeled potato into a large bowl. Peel and rice remaining potatoes. Cool until potatoes are no longer hot, about 15 minutes. If no ricer is available, just chop the potatoes very finely.
Sprinkle 1 1/4 cups flour and 1 teaspoon salt over warm potatoes. Using your hands, work mixture into a soft, smooth dough. If dough is sticky (which is often the case), add more flour as needed, up to 1 1/2 cups total. Roll about one-quarter of dough into a long 3/4-inch-thick rope. If rope won’t hold together (if it breaks or 'unravels' as you're rolling), return it to bowl with remaining dough and work in more flour as needed. Repeat until all dough is rolled.
Cut rope of dough into 3/4-inch lengths. Holding fork in one hand, press each piece of cut dough against ridged surface with index finger to make an indentation in center. Roll dough down and off ridges and allow it to drop to work surface. (Gnocchi can be placed in a single layer on a baking sheet and refrigerated for several hours. Or, baking sheet can be placed in freezer for about 1 hour. Partially frozen gnocchi can be transferred to plastic bag or container, sealed, and frozen for up to 1 month.)
Bring 4 quarts of water to low boil in large pot. Add 2 teaspoons salt or to taste. Add about one-third of the gnocchi and cook until they float, 1 1/2 to 2 minutes (about 3 minutes for frozen gnocchi). Retrieve gnocchi with slotted spoon and transfer to warm, shallow serving bowl or platter. Repeat cooking process with remaining gnocchi.
For sauce: While potatoes are baking, heat a large nonstick skillet over medium high until hot. Add prosciutto to skillet and saute until prosciutto is crisp, about 15 minutes. When cool, break into a small pieces and set aside.
Once gnocchi are made, but before they go into the water, heat skillet again and add butter. Allow butter to brown slightly, then add sage and peas. Saute for 1-2 minutes, then move off heat. Cook gnocchi as detailed above. Toss gnocchi with butter sauce and sprinkle prosciutto over.
Potato Gnocchi with Peas and Prosciutto
This recipe serves 4 so we froze half the gnocchi for future use and halved the amount of sauce.
Gnocchi:
2 lb russet potatoes (or other baking potato), washed
1 1/4 c flour , plus more as needed
1 tsp salt
Sauce:
4 oz prosciutto, chopped
4 tbsp unsalted butter
1 c frozen peas
2 tbsp fresh sage, minced
For the gnocchi: Heat oven to 400F. Bake potatoes until a metal skewer slides easily through them, 45 minutes to 1 hour, depending on size.
Hold potato with a pot holder or kitchen towel and peel it with a vegetable peeler or paring knife; rice peeled potato into a large bowl. Peel and rice remaining potatoes. Cool until potatoes are no longer hot, about 15 minutes. If no ricer is available, just chop the potatoes very finely.
Sprinkle 1 1/4 cups flour and 1 teaspoon salt over warm potatoes. Using your hands, work mixture into a soft, smooth dough. If dough is sticky (which is often the case), add more flour as needed, up to 1 1/2 cups total. Roll about one-quarter of dough into a long 3/4-inch-thick rope. If rope won’t hold together (if it breaks or 'unravels' as you're rolling), return it to bowl with remaining dough and work in more flour as needed. Repeat until all dough is rolled.
Cut rope of dough into 3/4-inch lengths. Holding fork in one hand, press each piece of cut dough against ridged surface with index finger to make an indentation in center. Roll dough down and off ridges and allow it to drop to work surface. (Gnocchi can be placed in a single layer on a baking sheet and refrigerated for several hours. Or, baking sheet can be placed in freezer for about 1 hour. Partially frozen gnocchi can be transferred to plastic bag or container, sealed, and frozen for up to 1 month.)
Bring 4 quarts of water to low boil in large pot. Add 2 teaspoons salt or to taste. Add about one-third of the gnocchi and cook until they float, 1 1/2 to 2 minutes (about 3 minutes for frozen gnocchi). Retrieve gnocchi with slotted spoon and transfer to warm, shallow serving bowl or platter. Repeat cooking process with remaining gnocchi.
For sauce: While potatoes are baking, heat a large nonstick skillet over medium high until hot. Add prosciutto to skillet and saute until prosciutto is crisp, about 15 minutes. When cool, break into a small pieces and set aside.
Once gnocchi are made, but before they go into the water, heat skillet again and add butter. Allow butter to brown slightly, then add sage and peas. Saute for 1-2 minutes, then move off heat. Cook gnocchi as detailed above. Toss gnocchi with butter sauce and sprinkle prosciutto over.