RECIPES HEALTHY LIVING

Ricotta Gnocchi Served with Fresh Peas, Ricotta and Crispy Prosciutto

Summary

Servings 4
Time Needed Prep
Cook
Ingredients 20
Difficulty Medium

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Ingredients

  • Gnocchi
  • 300 g Waxy Potatoes
  • 150 g Ricotta Cheese medium stiffness
  • 125 g Plain Flour
  • 1 Egg
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 1/4 tsp Nutmeg
  • 1/2 cup Parmesan finely grated
  • 1/4 cup EXTRA Plain Flour for dusting
  • Sauce
  • 100 g Butter
  • 1 tbsp Lemon Zest
  • 1 Prosciutto Sliced thinly into 4 slices
  • 100 g Fresh Ricotta
  • 60 g Parmesan grated
  • 1/4 tsp Nutmeg
  • 100 g Peas
  • 1 tbsp Lemon Juice
  • 1 tbsp Salt And Pepper

Nutrition Information

Qty per
353g serve
Qty per
100g
Energy 6793.4809276695kcalcal 1922.3400938371kcalcal
Protein 279.04004486043gg 78.959501282553gg
Fat (total) 550.5446875gg 155.78672222656gg
 - saturated 341.35375gg 96.592307653944gg
Carbohydrate 115.63000456912gg 32.719631688145gg
 - sugars 6.9792106501994gg 1.9748957271034gg
Dietary Fibre 6.7222635135135gg 1.9021878196099gg
Sodium 11209.842807377mgmg 3172.030731177mgmg

Nutritional information does not include the following ingredients: Salt, Pepper, Parmesan

Please Note - Nutritional information is provided as a guide only and may not be accurate.

For a healthy, rich and flavourful meal, have some Ricotta Gnocchi Served with Fresh Peas, Ricotta and Crispy Prosciutto! Making this recipe may take a lot of practise, but once you get the hang of it, you’ll love it more than the ones you get to eat at restaurants.

You can adjust the taste to your liking by adding and minimising the ingredients. Whip this up and have a fancy meal, in front of the TV, in your pyjamas, with your feet up! Now that’s fancy!

Method

  1. Place a medium saucepan of water to boil.Add 1 tsp salt.

  2. Peel and quarter potatoes.

  3. Place into boiling water and boil for 15-20 minutes until cooked (avoid over testing the potatoes as this can make them water logged).

  4. Drain potatoes and allow to cool for 5-10 minutes. Mash with a potato masher or push through a sieve/ricer into a large mixing bowl.

  5. Push the ricotta through a sieve/ricer into the same bowl with the potatoes. Whisk the egg in a small bowl and add to the potato mixture.

  6. Add the nutmeg, salt, pepper and parmesan. Mix to combine.

  7. Spray a biscuit tray with oil. Divide dough into 4. Place 1 piece of the dough onto a lightly floured surface. Using your fingertips roll into a 1.5 cm thick sausage.

  8. Cut each strip into 2cm pieces. Place each piece onto a greased tray. Repeat with remaining mixture.

  9. Place a medium saucepan of water to boil and add 1 tsp salt. Cook the gnocchi in batches until they begin to float (do not over crowd the pan). Remove with a slotted spoon and place onto the oiled tray. Repeat until you have no gnocchi left.

  10. Sauce: finely slice the prosciutto. Place a medium pan onto a high heat and fry the prosciutto for a few minutes until golden. Remove from the pan and set aside.

  11.  In the same pan add the butter, lemon juice and peas. Simmer for 1 minute. Turn the temperature to high. Add the gnocchi and
    prosciutto back to the pan and allow the gnocchi to get some colour.

  12. Plate four portions of the gnocchi. Sprinkle with parmesan, dollop on the ricotta and sprinkle with lemon zest.

Recipe Hints and Tips:

  • Kids can help make this delectable Ricotta Gnocchi Served with Fresh Peas, Ricotta and Crispy Prosciutto by peeling and mashing the potatoes, putting the mashed potato and ricotta mixture into the sleve. Let them roll the gnocchi and let them cut the gnocchi into shapes, too!
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