Gnocchi With Prosciutto Peas And Chanterelles Recipes

Steps:

• Preheat oven to 350 degrees F.
• Scrub potatoes, pierce the skin with a fork, drizzle with olive oil and salt and place on a sheet pan. Place the sheet pan in the oven and bake for 45 minutes to 1 hour until they are easily pierced with a pairing knife. Allow the potatoes to cool slightly then peel the potatoes while they are still hot and press them through a potato ricer. Put the potatoes in a large bowl with salt, nutmeg, baking powder, grated cheese and egg white. Add the flour a little at a time and mix with your hands until the mixture forms a rough dough. Do not over-work the dough. Transfer the dough to a lightly floured surface. Gently knead the dough for 1 or 2 minutes until smooth, adding a little bit more flour, if necessary, to keep it from sticking.
• Break off a piece of the dough and roll it back and forth into a rope, about the thickness of your index finger. Cut the rope into 1-inch pieces. Gently roll each piece down the prongs of a fork while pressing a small dimple with your finger in the back. The gnocchi should be slightly curved and marked with ridges. This will allow the pillows to hold sauce when served. Cover with plastic wrap and refrigerate for up to 12 hours.
• Boil the gnocchi in batches in plenty of salted water. The gnocchi are done about 2 minutes after they float to the surface, remove with a slotted spoon. Reserve about 1/2 cup cooking water. If not cooking immediately, place the gnocchi in a single layer on a baking pan dusted with flour.
• Place 4 strips of prosciutto on a sheet pan and place in a preheated 350 degree F oven. Cook until the bacon is crispy, 8 to 10 minutes.
• Add chopped shallots to a pan over medium high heat with 2 counts of olive oil pan of and gently saute until fragrant and translucent. Dump in the peas and toss gently to coat. Season with a little salt and pepper. Add boiled gnocchi to the pan and gently toss. Add a ladle of gnocchi water to the pan, add 1 tablespoon of butter, sprinkle with Parmesan and season with salt and pepper. Serve topped with crispy prosciutto and a scoop of fresh lemon ricotta. (Optional: finish with a drizzle of white truffle oil)
• Place the ricotta cheese in a mixing bowl and add the lemon zest and juice. Season with salt and serve with the gnocchi.

Steps:

• Preheat the broiler to high heat.
• Melt the butter in a large ovenproof skillet over medium heat. Add the onions and cook until softened, about 3 minutes. Add the ham and thyme and continue to cook until the ham is lightly browned.
• Add the chicken broth and 3/4 cup water and bring to a simmer. Add the gnocchi, stir well, cover and cook until the gnocchi is slightly tender, about 5 minutes. Remove from the heat. Uncover and stir in the peas, cream, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle the cheese over the top and broil until golden and bubbly, about 3 minutes. Serve.

Steps:

• If using fresh peas, parboil them in salted water for 3 to 5 minutes. Drain them and set aside.
• Trim the tough ends and wilted spots from the mushrooms. Wipe them clean, or wash them quickly and air dry them. Slice thinly and set aside.
• Bring 6 quarts of salted water to a boil.
• Heat olive oil in a large skillet over medium heat. Crush the garlic cloves and add them along with the prosciutto in the skillet. Cook, stirring, until lightly browned, about 4 minutes. Stir in the mushrooms, and season with salt and pepper, and cook until wilted, about 7 minutes. Add the tomatoes, season, and bring to a boil. Lower the heat to medium, and cook for 5 minutes. Stir in the peas and chopped parsley, and cook until peas are tender, about 3 minutes.
• While the sauce is simmering, cook the bucatini in boiling water. Stirring frequently, cook pasta for 10 minutes.
• To serve, drain pasta, and return to pot. Add approximately 3/4 of the sauce to the pasta and bring to a boil. Season pasta with salt and pepper. Remove pot from heat and add the grated Parmesan to pasta and stir. Transfer pasta to a large platter, top with remaining sauce, and serve immediately.

Steps:

• Put the potatoes in a pot with the water. Bring the water to a boil and cook the potatoes at a strong simmer for 20 minutes or until tender. Drain the water and let the potatoes cool for only a few minutes before you begin to pull the skins off. Discard the potato skins and, while still hot, pass the potatoes through a ricer into a bowl.
• Add the eggs, one at a time, to the riced potatoes and incorporate well. Add the flour in two stages, so you use just enough to bind the potato. Add the second half of the flour (and have some additional flour available, in case it's necessary) and mix well to form a dough.
• Divide the dough in half, and on a floured work surface, roll the first half of dough into a 1-inch-thick log. Cut the log into 1/2-inch-thick round pieces. Lay the pieces out, and with the back of a fork or your thumb, make an indentation on one side.
• Set aside and refrigerate until needed.
• Cook them in several quarts of boiling, salted water for 10 to15 seconds. They cook very quickly and are done when they float to the surface. Heat the cream in a saucepan, add the peas, and allow to simmer for several minutes. Add the butter to the cream, whisking in to incorporate well before adding the prosciutto. Pour the sauce over the drained gnocchi, stir gently in a large serving bowl, and serve immediately.