I was lucky enough to be selected as a FoodBuzz 24×24 participant in the month of September! This month the goal is a delicious, budget-friendly meal using mostly items in your pantry. I selected Gnocchi with Peas and Prosciutto because the only thing I DIDN’T have on hand was the prosciutto. And, bacon would be just as good, which many of us have on hand (including me, but I wanted to buy at least ONE ingredient). Pressed for time and money? Consider purchasing store-bought gnocchi instead of making your own!
The prize is a stipend towards the FoodBuzz 3rd Annual Blogger Festival! I am really so excited to go and hope to meet many of you there. Please drop me a comment if you’ll be attending as well! And, happy cooking!
Click here for a PDF of this recipe: Gnocchi with Peas and Prosciutto
Gnocchi with Peas and Prosciutto
Ingredients:
1-2 T. Extra-virgin olive oil
3 cloves garlic, peeled and smashed
1/4 pound prosciutto, chopped
Kosher salt
1 1/2 c. frozen peas, thawed
1 c. vegetable or chicken broth
1/2 recipe gnocchi, recipe follows
2 T. butter
4 T. grated Parmesan
Directions:
- Bring a large pot of water to a boil.
- Heat the olive oil in a large pan over medium heat.
- Add the garlic cloves and cook until golden brown; remove and discard.
- Add the prosciutto and cook 1 to 2 minutes. Season to taste with salt.
- Add the peas and vegetable broth and simmer until the sauce has reduced by half.
- While the broth is reducing, add the gnocchi to the large pot of boiling water. Cook the gnocchi until they rise to the top of the water and become very puffy.
- Meanwhile, add the butter to the sauce. Cook over low heat and stir to combine; season to taste with salt.
- Add the cooked gnocchi to the sauce pan and stir. Top the grated Parmesan and serve.
Gnocchi
Ingredients
5 large russet potatoes
2 eggs
3/4 c. grated Parmesan cheese
3 to 4 c. flour
1 T. salt
Directions:
- Preheat the oven to 400°F. Bake the potatoes for 1 hour or until a skewer easily pierces the flesh.
- Using an oven mitt, carefully peel the hot potatoes and process through a food mill or potato ricer. Place on a baking sheet lined with parchment paper. Refrigerate until cold.
- Transfer the potatoes to a clean work surface. Add eggs, cheese, and salt; cover with flour.
- Knead the dough until thoroughly combined and moist but not sticky. If too sticky, add more flour.
- Roll the dough into a log. Cut slices off the log and roll each slice in to a long thin rope about 1” in thickness. Cut the ropes into ½” lengths and top with flour.
- Transfer to the ½” lengths to a baking sheet dusted with flour and keep in a single layer. Use or freeze the gnocchi immediately.
