Creamy Gnocchi with Prosciutto and Peas
Creamy Gnocchi with Prosciutto and Peas features homemade gnocchi. Of course, feel free to use purchased premade gnocchi to save time. But, these gnocchi are not only delicious but foolproof. After I make the gnocchi, I make a sauce filled with wine, cream, and chicken stock. And, there’s also peas, grape tomatoes, prosciutto and Parmesan cheese. Now, my gnocchi makes double the amount of gnocchi needed for this sauce. So, you can freeze half the gnocchi before they’re cooked. I include the freezing directions in the recipe itself. If you’ve never made homemade gnocchi before, this is a great easy recipe to try.
The Equipment I Used
- A Food Scale- For perfect gnocchi, please weigh your uncooked potatoes and your flour. You want all your measurements to be exact.
- A Potato Ricer- You’ll need this to rice the potatoes. You could also use a food mill. I really love my Oxo ricer and my Mouli food mill.
- A Large Pot- Use a large pot to boil the gnocchi.
- A Large Skillet- You’ll need a big skillet to make the sauce.
- 2 Sheet Pans lined with Parchment- You’ll need these to hold your gnocchi.
The Ingredients Needed for Creamy Gnocchi with Prosciutto and Peas
- Potatoes- Use Yukon Gold potatoes.
- Ricotta Cheese- I like to use fresh whole milk ricotta cheese.
- Wine- Use a dry white wine.
- Cream- Be sure and use heavy cream.
- Chicken Stock- I always use my homemade chicken stock. The recipe is below.
- Peas- Use frozen peas. You don’t need to defrost them.
How I Made my Gnocchi and Sauce
- First, I baked and riced my potatoes. It’s very important to weigh the potatoes, so that you’re using the exact amount.
- Next, I made the gnocchi dough and rolled it out.
- Then, I boiled all the gnocchi.
- Next, I made the sauce.
- Finally, I tossed the gnocchi in the sauce and served it.
My family really loves this Creamy Gnocchi with Prosciutto and Peas. If you love gnocchi, you definitely need to try this.
Creamy Gnocchi with Prosciutto and Peas
Homemade potato and ricotta gnocchi tossed with prosciutto and peas in a light cream sauce.
Equipment
- potato ricer
Ingredients
For the Potato and Ricotta Gnocchi:
- 1½ pounds Yukon Gold potatoes
- 2 large eggs, beaten
- ⅔ cup whole milk ricotta cheese
- ¾ cup grated Parmesan cheese
- 1½ tsp. kosher salt
- 2 cups all purpose flour (240g)
For the Creamy Sauce with Prosciutto and Peas:
- 2 tbsp. extra virgin olive oil
- 4 ounces prosciutto , sliced in half inch strips
- 1 cup white wine
- ½ cup heavy cream
- ½ cup chicken stock
- 2 tbsp. minced garlic
- 1 cup frozen peas
- 1 cup halved grape tomatoes
- ½ cup Parmesan cheese, grated
- 1 tbsp. thyme leaves
Instructions
For the Potato and Ricotta Gnocchi:
- 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.
- When the potatoes are done baking, scoop them out of their shells and rice them into a large bowl. Add the cheeses, eggs, and salt. Stir gently together. Add the flour, and as gently as possible, knead the dough into a ball.
- Remove a golf ball sized piece of dough, and on a floured board, roll into a thin log, about a half inch thick. Cut the log into ¾ inch pieces. Place them on a floured parchment lined pan. Repeat until all the dough is used up. You will only need half the gnocchi for this recipe. You can freeze the rest of the gnocchi by placing the sheet full of them in the freezer. When they're frozen, you can put them in a freezer bag to store them.
- Boil a large pot of salted water. Drop in one ladle full of gnocchi at a time. Using a slotted spoon, remove the gnocchi as soon as they rise to the top. Drop them into a colander as soon as they're done so they dry completely. Repeat until all the gnocchi are cooked.
For the Creamy Sauce with Prosciutto and Peas:
- In a large skillet, heat the oil. Cook the prosciutto for one minute on medium heat, and then remove it to a plate.
- To the skillet, add the wine and cook it on high heat until it's reduced by half, for about four minutes. Lower the heat to medium, and stir in the cream, chicken stock, garlic, peas, and cherry tomatoes. Simmer for four minutes. Add the gnocchi and reserved prosciutto, and the Parmesan. Cook for a couple of minutes, just until the gnocchi is warmed up.
- Serve garnished with thyme and extra cheese.
Tried this recipe?Let us know how it was!
