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Monday, August 10, 2009

gnocchi success! but a different sauce next time.

i've wanted to try tyler florence's potato gnocchi recipe for a while now, but haven't been prepared for the mess it was sure to make. but really, what else is a partly-cloudy sunday afternoon for if not plastering your countertops with gooey potato dough and throwing flour all over yourself?

tyler's recipe calls for russets, but after consulting with the knowledgeable gents from olsen farms at the saturday farmer's market, i went with a variety called cal white. it has a bright white flesh and a light and fluffy texture. i'll definitely do more with these potatoes.

tyler's recipe is here. i followed the gnocchi recipe exactly, but after reading some reviews decided to take a slight detour on the sauce.

gnocchi with peas and prosciutto cream sauce
1lb or so prepared gnocchi, drained
1tbsp butter
1/2 shallot, chopped
1 c green peas
1/2 c chicken stock
1/4 c white wine
1/2 cup heavy whipping cream
4 slices prosciutto
parmesan cheese
salt and pepper to taste

bake prosciutto in 350 degree oven, 10 minutes or until crispy.

after boiling and draining gnocchi, pan fry in batches in butter over medium heat to a golden brown.

in a separate pan, saute shallots in olive oil until softened. add chicken stock, white wine, and heavy cream and cook until slightly thickened. add peas and cook until heated through. adjust seasonings. taste and adjust for cream/stock ratio as well.

serve gnocchi with sauce, crumbled prosciutto, and grated parmesan cheese.

i have to admit, i did not love the sauce. primarily, i did not think the peas did much for the dish. maybe a simple cream sauce next time, and the peas as a side? but at least i got the hard part down! searching for a great sauce will be a welcomed task.


  1. ange, that is GORGEOUS ... i've always wanted to try gnocchi but have been too terrified. maybe i'll work up the nerve to try after your success. xoxox

  2. thanks alisha! i can make one suggestion-- i thought my dough might be a little on the sticky side, so i rolled up just a few and did a trial boil. turned out, they were just fine. then i could proceed with impunity. :)

    how are your cooking facilities over there?