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Ricotta And Spinach Gnocchi With Peas, Prosciutto And Parmesan
Ingredients
- 7 ounce ricotta cheese
- 1 ounce grated Parmigiano-Reggiano cheese
- 1/2 ounce roasted garlic, puree
- 1 x egg
- 1 x sprinkling of salt
- white pepper
- 1/2 c. spinach, blanched, squeezed dry, pureed
- 2 ounce all purpose flour
- 2 ounce butter
- 1 c. peas
- 2 ounce prosciutto, slivers
- 8 x sage, leaves
Directions
- In a medium bowl, combine the first 7 ingredients. When well mixed, incorporate the flour, but don't overwork. Let the dough rest for an hour. Quarter the dough and roll each piece into a long, slender rope. Cut into 1-inch pcs and put a fingerprint in the top to create a "Sauce Catcher".
- Cook in simmering, salted water till the gnocchi float. Remove and let air dry and cold on a buttered tray. In a large frying pan, heat the butter till it bubbles, add in the peas, sage and gnocchi, and pan-fry till lightly coloured. Add in the prosciutto and serve. Grate the Parmesan cheese over the top.
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