Ricotta Gnocchi Served with Fresh Peas, Ricotta and Crispy Prosciutto

  • 45 Min
  • 45 Min
  • 4

Ingredients

Gnocchi

300g waxy potatoes
150g ricotta cheese (medium stiffness)
125g plain hour
1 egg
¼ tsp nutmeg
½ tsp salt
¼ tsp pepper
½ cup finely grated parmesan
Extra plain flour for dusting

Sauce

100g butter
1 tbsp lemon juice
1 tbsp lemon zest
4 thin slices prosciutto
100g fresh ricotta
100g of peas
60g grated 


To Serve

  1. Finely slice the prosciutto. 
  2. Place a medium pan onto a high heat and cook the prosciutto for a few minutes until golden, remove from the pan and set aside. 
  3. In the same pan, place the butter, lemon juice and peas and simmer for 1 minute. Turn the temperature to high, add the gnocchi and prosciutto back to the pan and fry the gnocchi to get some colour. 
  4. Plate four portions of the gnocchi, sprinkle with parmesan, dollop on the ricotta and sprinkle with lemon zest.

Method

  1. Place a medium saucepan of water to boil and add 1 tsp salt.
  2. Peel and quarter the potatoes
  3. Place potatoes into boiling water, and boil for 15 - 20 minutes until cooked (avoid over testing the potatoes as this can make them water logged).
  4. Drain potatoes and allow to cool for 5 - 10 minutes. Mash with a potato mashed or push through a sieve/ ricer into a large mixing bowl.
  5. 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 seasoning and mix to combine.
  6. 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 1.5cm thick sausage. 
  7. Cut each strip into 2cm pieces, place each piece onto greased tray. Repeat with remaining mixture. 
  8. Place a medium saucepan of water on to boil add 1 tsp salt. Cook the gnocchi in batches (do not over crowd the pan). Once the gnocchi pieces float to the top remove with a slotted spoon and place onto the oiled tray. Repeat until you have no gnocchi left.