For a healthy, rich and flavourful meal, have some Ricotta Gnocchi Served with Fresh Peas, Ricotta and Crispy Prosciutto! Making this recipe may take a lot of practise, but once you get the hang of it, you’ll love it more than the ones you get to eat at restaurants.
Ricotta Gnocchi Served with Fresh Peas, Ricotta and Crispy Prosciutto
Soft ricotta gnocchi tossed with fresh peas, creamy ricotta, and crispy prosciutto for a rich and elegant Italian dish.
4
servings20
minutes15
minutes380
kcal35
minutesKeep the screen of your device on
Ingredients
- Gnocchi
300 gram Waxy potatoes
150 gram Ricotta cheese-medium stiffness
125 gram Plain flour
1 Egg
.5 tsp Salt
.25 tsp Pepper
.25 tsp nutmeg
.5 cup Parmesan-finely grated
.25 cup EXTRA plain flour-for dusting
- Sauce
100 gram Butter
1 tbsp Lemon zest
1 Prosciutto-Sliced thinly into 4 slices
100 gram fresh Ricotta
60 gram Parmesan-grated
.25 tsp Nutmeg
100 gram Peas
1 tbsp Lemon juice
1 tbsp Salt and Pepper
Directions
- Place a medium saucepan of water to boil.Add 1 tsp salt.
- Peel and quarter potatoes.
- Place into boiling water and boil for 15-20 minutes until cooked (avoid over testing the potatoes as this can make them water logged).
- Drain potatoes and allow to cool for 5-10 minutes. Mash with a potato masher or push through a sieve/ricer into a large mixing bowl.
- Push the ricotta through a sieve/ricer into the same bowl with the potatoes. Whisk the egg in a small bowl and add to the potato mixture.
- Add the nutmeg, salt, pepper and parmesan. Mix to combine.
- Spray a biscuit tray with oil. Divide dough into 4. Place 1 piece of the dough onto a lightly floured surface. Using your fingertips roll into a 1.5 cm thick sausage.
- Cut each strip into 2cm pieces. Place each piece onto a greased tray. Repeat with remaining mixture.
- Place a medium saucepan of water to boil and add 1 tsp salt. Cook the gnocchi in batches until they begin to float (do not over crowd the pan). Remove with a slotted spoon and place onto the oiled tray. Repeat until you have no gnocchi left.
- Sauce: finely slice the prosciutto. Place a medium pan onto a high heat and fry the prosciutto for a few minutes until golden. Remove from the pan and set aside.
- In the same pan add the butter, lemon juice and peas. Simmer for 1 minute. Turn the temperature to high. Add the gnocchi and prosciutto back to the pan and allow the gnocchi to get some colour.
- Plate four portions of the gnocchi. Sprinkle with parmesan, dollop on the ricotta and sprinkle with lemon zest.
Notes
- Kids can help make this delectable Ricotta Gnocchi Served with Fresh Peas, Ricotta and Crispy Prosciutto by peeling and mashing the potatoes, putting the mashed potato and ricotta mixture into the sleve. Let them roll the gnocchi and let them cut the gnocchi into shapes, too!
You can adjust the taste to your liking by adding and minimising the ingredients. Whip this up and have a fancy meal, in front of the TV, in your pyjamas, with your feet up! Now that’s fancy!
Hi, thanks for bringing that up! It’s 160°C. Give us a min to rectify this oversight so it won’t confuse…