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.
BUCATINI WITH CHANTRELLES, SPRING PEAS, AND PROSCIUTTO
Steps:
- If using fresh peas, parboil them in salted water for 3 to 5 minutes. Drain them and set aside.
- Trim the tough ends and wilted spots from the mushrooms. Wipe them clean, or wash them quickly and air dry them. Slice thinly and set aside.
- Bring 6 quarts of salted water to a boil.
- Heat olive oil in a large skillet over medium heat. Crush the garlic cloves and add them along with the prosciutto in the skillet. Cook, stirring, until lightly browned, about 4 minutes. Stir in the mushrooms, and season with salt and pepper, and cook until wilted, about 7 minutes. Add the tomatoes, season, and bring to a boil. Lower the heat to medium, and cook for 5 minutes. Stir in the peas and chopped parsley, and cook until peas are tender, about 3 minutes.
- While the sauce is simmering, cook the bucatini in boiling water. Stirring frequently, cook pasta for 10 minutes.
- To serve, drain pasta, and return to pot. Add approximately 3/4 of the sauce to the pasta and bring to a boil. Season pasta with salt and pepper. Remove pot from heat and add the grated Parmesan to pasta and stir. Transfer pasta to a large platter, top with remaining sauce, and serve immediately.
GNOCCHI WITH PROSCIUTTO, PEAS AND CHANTERELLES
Number Of Ingredients 12
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.
More about "gnocchi with prosciutto peas and chanterelles recipes"
GNOCCHI WITH PROSCIUTTO, SPRING PEAS, AND CHANTERELLES
Web When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.com
From pinterest.com
See details
GNOCCHI WITH PROSCIUTTO, SPRING PEAS, AND CHANTERELLES
Web Jan 12, 2020 - Get Gnocchi with Prosciutto, Spring Peas, and Chanterelles Recipe from Food Network. Jan 12, 2020 - Get Gnocchi with Prosciutto, Spring Peas, and …
From pinterest.com
From pinterest.com
See details
GNOCCHI WITH PROSCIUTTO, SPRING PEAS, AND CHANTERELLES | RECIPE ...
Web Mar 13, 2017 - Get Gnocchi with Prosciutto, Spring Peas, and Chanterelles Recipe from Food Network. Mar 13, 2017 - Get Gnocchi with Prosciutto, Spring Peas, and …
From pinterest.com
From pinterest.com
See details
GNOCCHI WITH PROSCIUTTO, SPRING PEAS, AND CHANTERELLES | RECIPE
Web Apr 9, 2015 - Get Gnocchi with Prosciutto, Spring Peas, and Chanterelles Recipe from Food Network. Apr 9, 2015 - Get Gnocchi with Prosciutto, Spring Peas, and …
From pinterest.com
From pinterest.com
See details
SEARCHABLE RECIPE DATABASE - GNOCCHI - GNOCCHI WITH PROSCIUTTO, …
Web Gnocchi with Prosciutto, Spring Peas, and Chanterelles Recipe courtesy of Anne Burrell Ingredients 1 1/2 cups: fresh peas,, (frozen can be substituted in a pinch) Extra-virgin …
From directaccessrecipes.com
From directaccessrecipes.com
See details
GNOCCHI WITH PROSCIUTTO, SPRING PEAS, AND CHANTERELLES
Web ¼ pound prosciutto, sliced ½-inch wide strips; 2 cups chanterelle mushrooms, pulled apart; salt; 1 cup chicken or vegetable stock; Gnocchi; 2 tablespoons butter; 4 …
From nancysrecipes.weebly.com
From nancysrecipes.weebly.com
See details
GNOCCHI WITH PROSCIUTTO & PEAS | TASTEMADE
Web Gnocchi. 2 to 3 medium russet potatoes, washed; 4 slices prosciutto; 1 large egg; 1/2 cup grated Parmesan cheese; 1/4 cup ricotta cheese; 2 1/4 cups flour, plus more for dusting; …
From tastemade.com
From tastemade.com
See details
QUICK GNOCCHI WITH PEAS AND PROSCIUTTO RECIPE - EAT THIS …
Web Mar 6, 2019 Add the asparagus and sauté for 2 to 3 minutes, then stir in the peas, prosciutto, and stock. Cook for 3 to 4 minutes, until the asparagus is tender and the …
From eatthis.com
From eatthis.com
See details
GNOCCHI WITH PROSCIUTTO SPRING PEAS AND CHANTERELLES RECIPES …
Web 1 1/2 cups fresh peas (frozen can be substituted in a pinch) Extra-virgin olive oil: 3 cloves garlic, smashed: Pinch crushed red pepper: 1/4 pound prosciutto, sliced into 1/2-inch …
From food-recipe.info
From food-recipe.info
See details
GNOCCHI WITH PROSCIUTTO, SPRING PEAS, AND CHANTERELLES
Web Gnocchi with Prosciutto, Spring Peas, and Chanterelles recipe: this is the best Gnocchi recipe ever. Always had problems with other recipes, but this one works! ... Gnocchi …
From bigoven.com
From bigoven.com
See details
GNOCCHI WITH PROSCIUTTO, SPRING PEAS, AND CHANTERELLES
Web Jul 25, 2017 1 1/2 cups fresh peas (frozen can be substituted in a pinch) Extra-virgin olive oil; 3 cloves garlic, smashed; Pinch crushed red pepper; 1/4 pound prosciutto, sliced …
From recipenet.org
From recipenet.org
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love