This is a print preview of "Ricotta And Spinach Gnocchi With Peas, Prosciutto And Parmesan" recipe.

Ricotta And Spinach Gnocchi With Peas, Prosciutto And Parmesan Recipe
by Global Cookbook

Ricotta And Spinach Gnocchi With Peas, Prosciutto And Parmesan
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  Servings: 4

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

  1. 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".
  2. 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.