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Potato Gnocchi & Ricotta

  • Ready Time: 135min
    No Reviews
  • Prep Time: 120min
    Cook Time: 15min
  • Potato Type: Russet
    Cuisine: Italian
  • Serves: 4
    Prep Method: Boiled
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Description

Recipe by: Todd Baron

This Gnocchi with Brown Butter, Prosciutto, Parmesan-Reggiano, & Sage over Fresh Ricotta is sure to impress your guests.

Ingredients

Gnocchi

  • 2 russet potatoes
  • 2 cups all-purpose flour
  • 1 egg
  • 1/2 cup butter
  • 4 oz. fresh prosciutto
  • 4 oz Parmesan-Reggiano cheese
  • 1 bunch fresh sage
  • 1 cup olive oil
  • Salt & pepper to taste

Ricotta

  • 6 cups whole milk
  • 2 cups heavy cream
  • 3 Tablespoons distilled vinegar
  • 1 teaspoon salt
  • Cheesecloth

Preparation
Prep Time: 120min | Cook Time: 15min

Prepare

  1. Wash and peel potatoes
  2. Crack egg into small bowl and whisk
  3. Melt butter
  4. Cut prosciutto into strips
  5. Grate cheese
  6. Remove sage leaves from stems
  7. Finely chop half of the sage leaves
  8. Place damp cheesecloths over strainer over a pot
  9. Line a plate with paper towels
  10. Heat large pot of water (salted) over high (to boil)
  11. Flour a surface for cutting the gnocchi

Prosciutto

  1. Heat a skillet over medium-high heat.
  2. Place the strips of prosciutto in the skillet.
  3. Cook until browned (about 10 minutes).
  4. Remove to a small bowl.

Sage

  1. Heat the olive oil in a small sauce pan over high heat.
  2. Once olive oil reaches 320 degrees, place half of the sage leaves into the oil.
  3. Fry for one minute and remove to the paper-towel lined plate.

Ricotta

  1. Medium saucepan over medium heat, combine milk, heavy cream, vinegar, and salt.
  2. Simmer 1-2 minutes until see curds form.
  3. Pour mixture over strainer and let drain for 20 minutes.
  4. Squeeze cheesecloth around mixture to remove excess liquid.
  5. Let drain in strainer over pot while making the gnocchi

Gnocchi

  1. Place potatoes in pot of boiling water for 15 minutes.
  2. Remove the potatoes and let cool (leave the water boiling).
  3. Run potatoes through a potato ricer.
  4. Combine potatoes with flour and egg in a large bowl.
  5. Knead until dough forms a ball.
  6. Shape into thin logs (about ½”).
  7. On the floured surface, cut the logs into ½” pieces.
  8. Drop the pieces into the boiling water and cook for 2 minutes after they have risen to the surface.
  9. Use a slotted spoon to remove the gnocchi onto a towel lined plate.

Finish

  1. Heat the butter over medium-high heat in a skillet.
  2. Place the gnocchi into the skillet.
  3. Cook until browned on one side (about 5 minutes.)
  4. Mix in the Parmesan cheese.
  5. Mix in the prosciutto and sage.
  6. Dollop the ricotta on top.
  7. Sprinkle the finely diced sage on top.
  8. Serve with fresh baguette toast points.

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