GNOCCHI WITH PROSCIUTTO, SPRING PEAS, AND CHANTERELLES
Steps:
- Bring 2 pots, 1 large and 1 medium, with well-salted water to a boil over medium heat. Set up a bowl of well-salted ice water. Blanch the fresh peas in the medium pot of boiling water until they are cooked but still crunchy and then immediately plunge them into the salted ice water. Remove them from the ice water and reserve.
- Coat a large saute pan over medium heat with olive oil. Add the smashed garlic cloves and crushed red pepper. Bring the pan to a medium high heat. When the garlic has become golden brown and is very aromatic, remove it and discard. Add the prosciutto and saute until it starts to get crispy, 1 to 2 minutes. Add the mushrooms and season with salt. Saute for 3 to 4 minutes, and TASTE to see if they are delicious (they should be!).
- Add the peas and chicken stock. Season with salt, TASTE IT (it should be more delicious). Simmer until the stock has reduced by about half.
- While the stock is reducing, add the gnocchi to the large pot of salted boiling water. Cook the gnocchi until they float and get very puffy. The gnocchi should be really puffy.
- While the gnocchi is in the boiling water, add the butter to the pan with the mushroom mixture. Cook over low heat and swirl to incorporate. TASTE and adjust seasoning if needed.
- When the gnocchi are cooked, carefully remove them from the cooking water and add them to the pan with the mushrooms. Toss or stir to combine. Cook the gnocchi with mushroom mixture until it clings to the gnocchi. Add the grated Parmigiano and the chopped chives. Transfer to serving bowls and serve immediately.
- Call yourself a superstar!
- Preheat the oven to 375 or 400 degrees F.
- Bake the potatoes until they are fork tender, about 45 minutes to 1 hour. Check them!
- While the potatoes are still hot peel and pass them through a food mill or ricer. (I find that the food mill works just as well as a ricer and is much easier to handle) onto a sheet tray lined with parchment paper. When doing this pay careful attention to keep the potatoes as light and fluffy as possible. This will aid in keeping the gnocchi light. Refrigerate the potatoes on the sheet tray until cold. This is also a very important step. If the potatoes are warm while adding flour they will require more flour which will result in a much heavier finished product.
- When the potatoes are absolutely cold, transfer to a clean work surface. Beat together the eggs and cheese and pour onto the potatoes. Season with salt. Cover generously with flour. It should look like snow on the mountains.
- Crumble the potato flour mixture between your fingers. Begin to knead the dough until it is a dry homogeneous mixture. The dough should feel slightly moist, but not tacky. If too tacky, repeat the snow on the mountains stage.
- Form the dough into a large log. Cut slices off the log and begin to roll into long ropes that are about 1-inch in thickness. Cut the ropes into 1/2-inch lengths. Cover generously with flour. Place the gnocchi in a single layer on a sheet tray dusted with flour. DO NOT PILE ON TOP OF EACH OTHER!!
- Use or freeze the gnocchi immediately. If freezing, place tray directly into the freezer. Once frozen, the gnocchi can be stored in plastic bags, in the freezer, indefinitely. When cooking gnocchi they can go directly from the freezer into salted boiling water.
- Note: It is a general practice to take gnocchi out of the water when they float. This is a big mistake. Gnocchi need to be cooked in boiling water until they float and get nice and puffy. Not cooking gnocchi long enough will also result in heavy gnocchi.
- P.S. These are Chef Anne "Secrets" to great gnocchi, use them and you will be successful every time.
RICOTTA GNOCCHI WITH FRESH PEAS AND MUSHROOMS
If I made this same combination of ingredients 100 times, each version would be different, which I how I believe these things should work. When I buy peas at the farmer's market, I'm not thinking I need 2 cups, I'm thinking I need to buy some peas. The same goes for the mushrooms. Grab a handful and keep moving. Garnish with Parmigiano-Reggiano cheese and fresh parsley, mint, or basil.
Provided by Chef John
Categories Main Dish Recipes Pasta
Time 2h
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 277 calories, Carbohydrate 27.3 g, Cholesterol 116.5 mg, Fat 11.3 g, Fiber 2.6 g, Protein 16.1 g, SaturatedFat 4.9 g, Sodium 749.2 mg, Sugar 2.2 g
POTATO-RICOTTA GNOCCHI
From Fabio's Italian Kitchen. Plan to have the potato mixture cool overnight. Hot potatoes will create steam which will make the gnocchi too dense and chewy.
Provided by Brookelynne26
Categories European
Time P1D
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 425°F
- Bake the potatoes for an hour until they are crispy on the outside and fluffy on the inside. Cool for a couple hours, remove insides with a spoon, and mash them, using a potato ricer or a fork, until they are very smooth.
- Place the potatoes in a bowl and add the nutmeg, salt, a pinch of pepper, the egg yolk, and the ricotta. Mix together to combine and let rest overnight in the refrigerator, uncovered.
- The next day, spread the semolina flour in an even layer on a baking sheet or tray.
- Then place the potato mixture in the bowl of a stand mixer and, using the paddle attachment, add the flour on low-medium speed. Once the mixture has come together, remove it from the bowl and cut into fist-size balls.
- Roll each ball in the palms of your hands and then form it into a cigar shape. Cut each of these tubes into 1-inch pieces. Place them on the bed of semolina flour and put the tray into the refrigerator for 10-20 minutes to set.
- To cook, drop the gnocchi into salted boiling water. When the first few rise to the top of the pot, remove all the gnocchi with a slotted spoon.
Nutrition Facts : Calories 502.6, Fat 7.4, SaturatedFat 4.2, Cholesterol 48.6, Sodium 1212.5, Carbohydrate 91.3, Fiber 7.2, Sugar 2.3, Protein 17.2
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.
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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SPRINGY RICOTTA GNOCCHI WITH PEAS AND HERBS - BON APPéTIT
From bonappetit.com
4.8/5 (54)Estimated Reading Time 8 minsServings 4-6
- Cut 6 Tbsp. unsalted butter into small pieces. Place in a small bowl and chill in the fridge until ready to use. (It's important that the butter is cold because that will help it to emulsify into the sauce later on.)
- Thinly slice 1 large bunch of chives crosswise into rings. You should have about ½ cup. (If you're using another herb—like mint, basil, or dill—roughly chop.) Peel 1 garlic clove. Set both aside separately.
- Bring a large pot of salted water to a boil. Cover with a lid and keep hot over low heat while you make the gnocchi.
HOW TO MAKE POTATO & RICOTTA GNOCCHI - PINCH OF ITALY
From pinchofitaly.com
Cuisine ItalianCategory PastaServings 4Total Time 32 mins
- 1) Put the potatoes in a medium pot covered with cold water. Bring the water to a boil adding a pinch of salt. Reduce the heat and cook until the potatoes are tender when pierced with a fork. Then drain them.
- 2) When the potatoes become cool enough (but not to much), peel them. Using a potato ricer squeeze all the potatoes on a pastry board. It's important to do this while the potatoes are still warm but not hot.
- 3) Take the ricotta cheese and pass it through a sieve over the potatoes. Mix all and make a mound.
- 4) Form a well in the center of the potatoes and ricotta, then add the eggs, a pinch of salt and the flour. Mix until you have a soft ball but add more flour if the dough is to wet and sticky to knead.
POTATO GNOCCHI WITH PEAS, PROSCIUTTO AND RICOTTA
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- Preheat the oven to 400°F. Rinse the potatoes and place them on a rimmed baking sheet. With a fork, poke holes in each potato. Bake until tender, about 1 hour. Remove from the oven and when just cool enough to handle but still very warm, split the potatoes in half and scoop out the flesh. Discard the skin. Pass the potato flesh through a ricer onto a rimmed baking sheet and spread in an even layer.
- Melt 2 tablespoons of the butter. In a small bowl, whisk together the melted butter, egg, 2 tablespoons of the Parmigiano, and the salt. Drizzle over the warm riced potatoes, then sprinkle about 3/4 cup of the flour over. With your fingertips, gently work the mixture into a ball. The dough should be soft but not sticky; if it’s sticky, add some of the remaining flour by the tablespoonful. Form the dough into a disk and cut the disk into 1-inch slices. Roll each slice into a ball.
- Lightly dust a rimmed baking sheet with flour and set nearby. On a lightly floured work surface, working with one ball of dough at a time, roll into a snake about 3/4 inch around. Cut each snake crosswise into 3/4-inch pieces. Using your thumb and working with one piece of dough at a time, roll each piece across a gnocchi paddle or the tines of an overturned fork, pressing down lightly so the gnocchi curve around your thumb slightly, then drop onto the prepared baking sheet. Repeat with the remaining balls of dough until all of the gnocchi have been formed. (You can make the gnocchi to this point, freeze them on the baking sheet, and then transfer them to plastic freezer storage bags. They can be boiled from frozen.)
- Bring a large pot of salted water to a boil. Drizzle a rimmed baking sheet with a small amount of olive oil. When the water is boiling, add the gnocchi to the water in batches. The gnocchi will sink and then float; when they rise to the top, boil them for 2 minutes. With a spider or slotted spoon, transfer the gnocchi to the baking sheet.
CREAMY GNOCCHI WITH PROSCIUTTO AND PEAS - A PERFECT FEAST
From aperfectfeast.com
Cuisine ItalianCategory Main CourseServings 4Total Time 1 hr 35 mins
- Prick potatoes all over with a fork, and bake them in a 425 degree oven, directly on the rack, for forty minutes, or until tender when tested with a fork.
- In a large skillet, heat the oil. Cook the prosciutto for one minute on medium heat, and then remove it to a plate.
POTATO GNOCCHI RECIPE WITH PARMESAN SAUCE - SIMPLY HOME COOKED
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