| Total: | 1 hr 40 min |
| Prep: | 40 min |
| Cook: | 1 hr |
Ingredients
- 2 pounds (about 4) russet potatoes, or similar starchy/white variety
- 1 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon baking powder
- 1/2 cup grated Parmigiano-Reggiano
- 1 egg white
- 1 to 1 1/2 cups unbleached all-purpose flour
- 1 1/2 cups frozen peas, thawed
- 1/4 pound prosciutto
- 1 large shallot, finely diced
- Extra-virgin olive oil
- Salt and pepper
- 1 tablespoon butter
- Grated Parmesan
- 2 cups Lemon Ricotta, recipe follows
- 2 cups good quality ricotta cheese
- 1 lemon, zested and juiced
- Salt
Instructions
- 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.
Reviews
My first time making gnocchi and they came out AWESOME!! Didn’t use the ricotta cheese at the end but it didn’t need it. They were fluffy, delightful pillows of happiness! And so easy…just follow the directions (although I used a whole egg). Worth the effort! LOVE THEM!
I made this over the weekend and the reviews were mixed. I loved it, but my husband thought it was “just good”. He was not a fan of the lemon ricotta on top. The neighbors seemed to like it too. I will say the truffle oil makes this dish by adding great flavor. I did cheat and use Archer Farms mushroom gnocchi since I was running late. I’ve used them before and they are wonderful.
Haven’t made it yet, but looking forward to it- I have a good feeling about the sauce and the rest of the recipe. BUT to make it easier, there’s no need to make your own Gnocchi (I know it’s part of the fun process of making your own dish)- Just buy it at the supermarket. SO MUCH easier! At the end of the day, it’s the sauce and zesty ricotta cheese that makes the dish.
OMG!! It was that good!! It was fun and easy to make. Yes, you do have to play with the flour to make the dough right. Mine boiled up very nicely. And the lemon ricotta was amazing too. Such a beautiful presentation. I totally rocked the family with this one. Not one gnocchi left!
Fresh and delish! This was my first time making gnocchi and was pleased how easy it was. They came out perfect. This would be a great started for a gormet meal or perfect for a luncheon with the girls!
I love making gnocchi. In my recipe I use ricotta cheese, parmesean egg and flour. I thought, why not try this one. DISASTER. I was able to roll them and make the nice little fork marks in them BUT… after I boiled them in the water for two minutes. they dissintegrated and all I had left was a potato soup. I tried pulling them out and put them in the pea sauce but the end result was just a mashed potato blob. The lemon hint on the ricotta was nice but I would have to rate this one very low. I’m going back to my ricotta recipe.
I found this to be a very easy recipe, I just had to play with the amount of flour until dough held together better. It did help to let it rest a few minutes. I only made the gnocchi itself to use with a pesto sauce, but it came out fluffy and tender and I even got the hang of the thumb and fork tine roll with dimple. I was very pleased with the result and would recomend this to anyone.
This would be awsome with chicken parikas instead of dumplings!
Can’t wait to try it.
Can’t wait to try it.
As a first time gnocchi-maker, I’d suggest letting the dough rest a tad before deciding you’re done adding flour. The potatoes sweat with time. Great recipe!
They actually didn’t turn out like my typical gnocchi that have the consistency of dough clods. Yum!