Gnocchi with Prosciutto, Spring Peas, and Chanterelles
Try this Gnocchi with Prosciutto, Spring Peas, and Chanterelles recipe, or contribute your own.
Try this Gnocchi with Prosciutto, Spring Peas, and Chanterelles recipe, or contribute your own.
- 2 eggs
- 1 tablespoon salt
- 2 tablespoons butter
- kosher salt
- 3 cups all-purpose flour
- 3 cloves garlic smashed
- 5 large idaho potatoes
- extra-virgin olive oil
- 2 cups chanterelle mushrooms brushed or lightly rinsed and pulled apart
- 1 cup chicken or vegetable stock
- 1 1/2 cups fresh peas (frozen can be substituted in a pinch)
- pinch crushed red pepper
- 1/4 pound prosciutto, sliced into 1/2-inch wide slices
- 1/2 recipe chef anne's light as a cloud gnocchi (i rec recipe follows
- 4 tablespoons grated parmigiano
- 1/2 bunch chopped chives
- 3/4 cup grated parmigiano
- Carbohydrate 157.729661338727 g
- Cholesterol 19.5015625065405 mg
- Fat 9.50137062862947 g
- Fiber 12.8495002607442 g
- Protein 22.6712718868511 g
- Saturated Fat 4.59897250174762 g
- Serving Size 1 1 serving (760g)
- Sodium 1448.38105153465 mg
- Sugar 144.880161077983 g
- Trans Fat 0.910243125555128 g
- Calories 805 calories
Step-by-step
- Bring 2 pots, 1 large and 1 medium, with well-salted water to a boil over medium heat. Set up a bowl of well-salted ice water.
- Blanch the fresh peas in the medium pot of boiling water until they are cooked but still crunchy and then immediately plunge them into the salted ice water. Remove them from the ice water and reserve.
- Coat a large saute pan over medium heat with olive oil. Add the smashed garlic cloves and crushed red pepper. Bring the pan to a medium high heat. When the garlic has become golden brown and is very aromatic, remove it and discard.
- Add the prosciutto and saute until it starts to get crispy, 1 to 2 minutes. Add the mushrooms and season with salt. Saute for 3 to 4 minutes, and TASTE to see if they are delicious (they should be!).
- Add the peas and chicken stock. Season with salt, TASTE IT (it should be more delicious). Simmer until the stock has reduced by about half.
- While the stock is reducing, add the gnocchi to the large pot of salted boiling water. Cook the gnocchi until they float and get very puffy. The gnocchi should be really puffy.
- While the gnocchi is in the boiling water, add the butter to the pan with the mushroom mixture. Cook over low heat and swirl to incorporate. TASTE and adjust seasoning if needed.
- When the gnocchi are cooked, carefully remove them from the cooking water and add them to the pan with the mushrooms. Toss or stir to combine. Cook the gnocchi with mushroom mixture until it clings to the gnocchi. Add the grated Parmigiano and the chopped chives.
- Transfer to serving bowls and serve immediately. Call yourself a superstar!
- Preheat the oven to 375 or 400 degrees F. Bake the potatoes until they are fork tender, about 45 minutes to 1 hour. Check them!
- While the potatoes are still hot peel and pass them through a food mill or ricer. (I find that the food mill works just as well as a ricer and is much easier to handle) onto a sheet tray lined with parchment paper. When doing this pay careful attention to keep the potatoes as light and fluffy as possible. This will aid in keeping the gnocchi light. Refrigerate the potatoes on the sheet tray until cold. This is also a very important step. If the potatoes are warm while adding flour they will require more flour which will result in a much heavier finished product.
- When the potatoes are absolutely cold, transfer to a clean work surface. Beat together the eggs and cheese and pour onto the potatoes. Season with salt. Cover generously with flour. It should look like snow on the mountains.
- Crumble the potato flour mixture between your fingers. Begin to knead the dough until it is a dry homogeneous mixture. The dough should feel slightly moist, but not tacky. If too tacky, repeat the snow on the mountains stage.
- Form the dough into a large log. Cut slices off the log and begin to roll into long ropes that are about 1-inch in thickness. Cut the ropes into 1/2-inch lengths. Cover generously with flour. Place the gnocchi in a single layer on a sheet tray dusted with flour. DO NOT PILE ON TOP OF EACH OTHER!!
- Use or freeze the gnocchi immediately. If freezing, place tray directly into the freezer. Once frozen, the gnocchi can be stored in plastic bags, in the freezer, indefinitely. When cooking gnocchi they can go directly from the freezer into salted boiling water.
- Note: It is a general practice to take gnocchi out of the water when they float. This is a big mistake. Gnocchi need to be cooked in boiling water until they float and get nice and puffy. Not cooking gnocchi long enough will also result in heavy gnocchi.
A Weeknight Delight: Gnocchi with Prosciutto, Spring Peas, and Chanterelles
As a busy working mom, finding time to cook a delicious and satisfying meal can feel like a Herculean task. Weeknights are often a whirlwind of homework, extracurricular activities, and the ever-present challenge of getting everyone fed before bedtime. But what if I told you that a truly impressive, restaurant-quality dinner could be on the table in under an hour? This recipe for Gnocchi with Prosciutto, Spring Peas, and Chanterelles is my secret weapon for transforming a rushed weeknight into a moment of culinary joy.
The beauty of this dish lies in its simplicity. The earthy aroma of the chanterelles, the salty bite of the prosciutto, and the sweet burst of fresh peas perfectly complement the pillowy softness of the homemade gnocchi. And yes, I said homemade gnocchi. Don't let the word intimidate you! While it sounds complicated, making gnocchi from scratch is far easier than you might think, and the reward is a dish that is so much more flavorful and satisfying than anything you'd find in a store.
The Secret to Effortless Elegance: The key to making this recipe work seamlessly on a busy weeknight is preparation. I often make a double batch of gnocchi on the weekend and freeze them. This way, when the week hits, I can simply pull a portion from the freezer, and dinner is almost instantly underway. The other components of the dish also lend themselves to quick preparation: the peas can be blanched ahead of time, and the mushrooms can be cleaned and prepped in a matter of minutes.
The Flavor Symphony: This dish is a symphony of textures and flavors. The creamy, comforting gnocchi forms the base, providing a delicious canvas for the earthy mushrooms and salty prosciutto. The bright, fresh peas add a welcome pop of sweetness and color, while the Parmigiano-Reggiano adds a rich, salty finish. The combination is simply divine!
More than Just a Meal: For me, cooking isn't just about nourishment; it's about creating memories. The aroma of garlic and sautéing mushrooms filling my kitchen, the happy chatter of my family gathered around the dinner table—these are the moments that make life feel rich and fulfilling. This recipe isn't just a dish; it's a shortcut to creating those cherished moments, even on the busiest of weeknights. It's a reminder that even amidst the chaos, there's always time for a little bit of joy, a little bit of deliciousness, and a lot of love.
Tips for Success:
- Don't overcook the gnocchi! They're done when they float to the surface and are slightly puffy.
- Taste as you go! Adjust the seasoning to your liking.
- Serve immediately! Gnocchi is best enjoyed fresh.
- Get creative with the vegetables! Feel free to substitute other vegetables for the peas and mushrooms, depending on what's in season.
This Gnocchi with Prosciutto, Spring Peas, and Chanterelles recipe isn't just a meal; it's an experience. It's a testament to the fact that even on the busiest of weeknights, a little bit of culinary magic can transform a simple dinner into a truly unforgettable occasion. So go ahead, treat yourself and your loved ones to this delicious and surprisingly easy dish. You deserve it!
