Gnocchi With Prosciutto Spring Peas And Chanterelles Food

RICOTTA GNOCCHI WITH FRESH PEAS AND MUSHROOMS

Steps:

• Process ricotta, eggs, 1 teaspoon salt, pepper, and nutmeg in a food processor until smooth. Add flour and blend until a smooth, semi-stiff batter forms. Transfer gnocchi batter to a bowl, cover the bowl with plastic wrap, and refrigerate for 1 hour.
• Heat oil in a large saucepan over medium-high heat. Saute mushrooms in hot oil until soft and fragrant, 3 to 5 minutes. Add garlic and saute for 1 minute. Add vegetable broth, bring to a boil and reduce to a simmer; stir in peas. Cook until peas are soft, 3 to 5 minutes. Season with salt and pepper to taste.
• Fill a large pot with lightly salted water and bring to a rolling boil.
• Working in batches, drop spoonfuls of ricotta batter into boiling water. Bring water back to a boil and cook for 3 minutes. Remove gnocchi to ice water to stop the cooking process, then drain and reserve. Repeat with remaining batter.
• Combine gnocchi and mushroom sauce in a saucepan and cook until heated through, 2 to 5 minutes.

BUCATINI WITH CHANTERELLES, SPRING PEAS, AND PROSCIUTTO

Steps:

• If using fresh peas, parboil them in a small saucepan of boiling salted water until softened, 3-5 minutes; drain and set aside.
• Trim the tough ends and wilted spots from the mushrooms.
• Wipe them clean with a damp paper towel; slice them thin and set aside.
• Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
• Heat the olive oil in a large skillet over medium heat.
• Whack the garlic cloves with the flat side of a knife and add them along with the prosciutto to the oil.
• Cook, stirring, until lightly browned, about 4 minutes.
• Stir in the mushrooms, season them lightly with salt and pepper, , and cook, stirring, until they are lightly browned and wilted, about 7 minutes.
• Pour in the tomatoes, season them lightly with salt and pepper, and bring the sauce to a boil.
• Lower heat so the sauce is at a lively simmer and cook 5 minutes.
• Stir in the peas and chopped parsley into the sauce and cook until the peas are tender, about 3 minutes.
• While the sauce is simmering, stir the bucatini into the boiling water; return to a boil, stirring frequently.
• Cook the pasta, semi-covered, stirring occasionally, until done, about 10 minutes.
• Drain the pasta, return it to the pot, and pour in about 3/4 of the sauce.
• Bring the sauce and pasta to a boil, tossing to coat the pasta with sauce.
• Check the seasoning, adding salt and pepper if needed.
• Remove the pot from the heat and stir in the grated cheese.
• Transfer the pasta to a warm platter, top with the remaining sauce, and serve immediately.

POTATO GNOCCHI WITH SPRING PEAS AND PROSCIUTTO

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.