Advertisements

gnocchi in a lemon-ricotta cream sauce with prosciutto and spring peas

so… Did I grab your attention?

I posted a picture on my personal Facebook page the other day promising the recipe to my friends.

Since ya’ll are my friends, I’m sharing with you too!

This all started after a disappointing gnocchi dish a few weeks ago while out celebrating a friends’ birthday.

Also responsible is me going to trader joes while very hungry. BIG mistake!

But this recipe came as a result of the trip, so everyone wins!

Trust me… You want to run out and get the ingredients today. This is amazeballs!

1 package gnocchi ( you can find it at most grocery stores near the dried
pasta)

1 tbsp butter
1 tbsp olive oil
2 shallots, thinly sliced
1/3 cup dry white wine
1 cup ricotta cheese **
Juice and zest of 1 lemon
1 cup fresh PEAS ( Tjs has a good sized bag of shelled peas for 4 bucks… If you can’t find fresh, use frozen petite peas)
2 – 3 slices Parma prosciutto
Parmesan cheese and chopped parsley to garnish

(This whole meal can be made in 15 minutes )

Bring a pot of salted water to a boil.

Meanwhile, In a skillet, over medium heat melt butter and olive oil ; add shallots and reduce to low. Season with salt and pepper. After about 5 minutes (shallots so start to wilt) add wine, stir to pic up any loose bits in the pan and simmer until liquid is decreased by half. Turn off heat.

When the water is boiling, add gnocchi. Stir. They should cook within 3-5 minutes. Test one. If it’s tender, add the peas and let cook 1 minute. carefully remove about 1/2 cup of the cooking liquid and reserve.

Drain gnocchi and peas and set aside.

Tear up prosciutto and add to now empty stockpot with a tiny bit of olive oil. They should start to crisp up.

Add ricotta directly to procuitto as well as the lemon zest and juice. Return gnocchi and peas back to the pot as well as the sautéed shallots and any remaining juice . Cover for 1 minute so that the ricotta warms up, then stir, adding reserved cooking liquid a little bit at a time until nice and creamy ( you may not need all of the liquid)

Season with salt and pepper

Serve in a large bowl and garnish with Parmesan and parsley.

Enjoy!

***. There are varying degrees of quality when it comes to ricotta

In a recipe such as this, it’s important to use a high quality cheese.
Most ricotta in the grocery store by the pre-packaged cheese are full of things that make it the consistency of jello. Yuck.

Many stores now offer fresh ricotta in the gourmet cheese section. It’s more expensive, but worth every penny.

You could attempt to make it yourself as I did HERE
It’s easy and fun, I promise!

Or, if you are lucky enough to live by a trader joes, they carry a fabulous… Almost as good as homemade whole milk ricotta for under 4 bucks! I should take stock in this cheese. I could easily live on it for the rest of my life!

Ciao! Go make this!

IMG_3436-3.JPGRelated recipes

Sweet pea salad with goat cheese

Advertisements

Prosciutto – cantelope salad

Friends.. If you don’t know by now, I’m obsessed with food. All of it.. Shopping for it , growing , cooking it .

( not so much on the dishes, though )

When I was a J&W we had many classes where we studied flavor profiles . We focused at length on why some foods pair well with others.

As well as why some foods do not pair at all

Have you ever brushed your teeth and then drank orange juice?

I rest my case.

So when cantelope was on sale I knew that I had to pair it with proscuitto

There is something about the sweet, crisp taste of the melon paired with the salty, creaminess of the proscuitto… Well it’s a match made in heaven

Here I’ve made a salad with these ingredients, including fresh mint for zip and toasted pine nuts for crunch

20130806-151849.jpg

1/2 cantelope, cut into cubes
3-4 slices of proscuitto , chopped into small pieces
A few sprigs of mint, leaves picked off
1/4 cup pine nuts, toasted
Sea salt
1/4 cup balsamic vinegar

In a serving bowl , add melon. Top with proscuitto, mint, pine nuts and sprinkle with sea salt .

Add vinegar to small sauce pan and heat, until reduced by half. Drizzle over salad, toss and serve .

20130806-152445.jpg

Enjoy!

%d bloggers like this: