PREP TIME 25 mins. COOK TIME 15 mins. TOTAL TIME 40 mins.
INGREDIENTS
- FOR THE GNOCCHI:
- 8 oz / 250g ricotta - ordinary supermarket ricotta, not expensive fresh Italian ricotta NOTE: (Fresh, soft Italian ricotta you can get from specialty delis is not suited to this recipe. You can use it, but you'll need around 15 oz / 450 g and will need to extract excess liquid by placing it in a paper towel lined colander for 30 minutes to an hour until it has thickened. Then measure out 8 oz / 250 g and proceed with the recipe.)
- ¾ cup freshly grated parmesan cheese
- ¾ to 1 cup plain flour, plus more for dusting
- 1 egg + 1 egg yolk
- ¼ tsp salt
- Black pepper
- FOR THE SAUCE:
- 1 tablespoon olive oil
- 150 grams thinly sliced prosciutto, chopped
- ¼ cup salted butter
- 4 garlic gloves, minced
- 1 bunch of asparagus, stems cut, and chopped in bite size pices
- 1½ cups snow peas
- 1 cup whipping cream
- 1 cup parmesan cheese
- zest from one lemon
- salt and pepper to taste
- garnish: toasted walnuts (optional)
The disk shape you create after mixing the dough.
After cutting the disk into 8 pieces, create logs to cut from.
Cut into 3/5" bite-sized pieces.
INSTRUCTIONS
- Combine the gnocchi ingredients in a bowl except the flour.
- Use a rubber spatula to mix until the egg is partially mixed into the ricotta. Then add ¾ cup of flour and mix until just combined so it is a sticky very soft dough, but not like batter. Use the remaining flour, 1 tbsp at a time to get the dough consistency right. I find ¾ cup is enough. TIP: The less flour you use, the lighter, softer and fluffier your gnocchi will be. .
- Turn it out on a work surface lightly dusted with flour, sprinkle a tiny bit of flour on top then pat it down to a disc about 1"/2.5cm thick. Cut it into 8 pieces.
- Roll a piece into a log about 3/5" / 1.5 cm in diameter and about 10"/25cm long. Repeat with remaining dough.
- Line 4 logs up, then cut them into 3/5" / 1.5cm pieces. Repeat with remaining 4 logs.
- Make the sauce by first warming heating the olive oil over medium heat in a saucepan. Then add the prosciutto and fry for a few minutes until starting to crisp. Then remove prosciutto and transfer to a plate.
- Meanwhile bring a large pot of water to boil.
- In the same saucepan used for the prosciutto, melt the butter. Then add the minced garlic for just a few minutes until fragrant, but carful not to burn it.
- The add the snow peas and asparagus and continue to cook for about 3 minutes until asparagus starts to blister and veggies just start to soften.
- Add the whipping cream, 1 cup of parmesan cheese, the lemon zest, and season with salt and pepper. Bring to a simmer for only a few minutes, until the cheese melts and the sauce thickens.
- Tumble the gnocchi in the boiling water and cook for around 2½ minutes, or until the gnocchi is floating on the surface for around 30 seconds.
- Drain the gnocchi and top with sauce, crisp prosciutto, and toasted walnut if desired. Enjoy!
Thank you, Sneaky Mommies!
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