Tag Archives: gnocchi

Ham and Pea Gnocchi with Basil Parm Cream Sauce

Ham and Pea Gnocchi with Basil Parm Cream Sauce

  • Servings: 4
  • Difficulty: easy
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Ham and Pea Gnocchi with Basil Parm Cream Sauce

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The other night I needed a quick dinner so went to the fridge and freezer and decided on whipping up gnocchi dish and wanted to go on the creamy side with the sauce over tomato based. I took a ham steak that I had on deck for breakfast and diced it up. For the sauce, I had some Parmesan cheese and Basil Pesto so I had the salty and savory covered and thought by using peas to pop it with some sweetness.

It turned out as a great and rich dish that satisfies on a cold winter night. You could treat this as a soup/stew and pair it with a sandwich or even as a side that could replace elevate a mac and cheese type side.

I do apologize that I have been lazy with my photos. I have two or three more posts that you will have to suffer through and then I will take a little more time to make them more representative of how they taste.

Ingredients:
Trader Joe’s package of gnocchi
1 ham steak (diced)
4 cloves of garlic (minced)
1-2 tbs of Basil Pesto
1 cup of milk
1 tbs of butter
1 tbs of flour
1 cup of fine grated Parmesan Cheese
1 cup of frozen peas

Directions:
1. I started off by dicing my ham steak and putting it in a pot on medium low heat. At the same time that is cooking get another pot boiling for you gnocchi.

2. When the ham takes on some color I added the flour and butter to make a small rue. When the flour turned light brown took the heat down to low and added the garlic and pesto. Cooked it for about a minute to remove some of the bite from the garlic. Then slowly added the milk. IMG_0912

3. Keep some of the pasta water to thin your sauce if it happens to be too thick. Add the gnocchi, peas and grated Parmesan cheese to the sauce and stir it up until everything is coated. I put a dollop of the basil pesto to finish it off. IMG_0920

GZ’s Ricotta Gnocchi

GZ's Ricotta Gnocchi

  • Servings: 4
  • Difficulty: easy
  • Print

GZ’s Ricotta Gnocchi
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On Saturday morning, I have developed a habit of watching “The Kitchen” on Food Network. This last episode they have a segment called Geoffrey’s Sunday Dinner or something like that. GZ cooked up a really simple ricotta gnocchi that seemed really good or the other hosts were good actors.

Jill has been traveling and so I thought it would be a perfect dish to make to welcome her home. For the most part I followed GZ’s recipe. My grocery was sold out of pancetta so while I could have used bacon instead, I went with prosciutto. Given it wont render out the fat that pancetta or bacon would, I added it with the garlic because it will crisp up pretty quickly. I also had a red onion on top for a salad I made earlier so I used that.

This turned out perfectly. Overall really simple but serves and appears sophisticated. The gnocchi is super soft and delicate and the simple tomato sauce is just a perfect comforting dinner. For the guys out there, this might be a good Valentines Day dinner.

The link to Geoffrey Zakarian’s recipe on FoodNetwork.
 http://www.foodnetwork.com/recipes/geoffrey-zakarian/ricotta-gnocchi.html?oc=linkback
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Ingredients
2 cups ricotta cheese
1/2 cup grated Parmesan
1 1/2 tbs extra-virgin olive oil
2 eggs
1 1/4 cups AP Flour
Basil leaves to garnish

Prosciutto Tomato Sauce
1 package of prosciutto diced. GZ used pancetta
1/2 cup diced  red onion
2 cloves garlic, minced
smidge of anchovy paste
One 28-ounce can crushed San Marzano tomatoes
1/4-1/2 cup of Red wine (Malbec)
Kosher salt and freshly ground black pepper

Directions:
1.  Bring a large pot of salted water to a boil.  Make your gnocchi by combining the ricotta, Parmesan, olive oil, eggs and 1 tsp of Kosher salt in a bowl.  Whisk until well combined and then add the all purpose flour in the thirds. First third of flour,  stir until mixed together and then the 2nd third, stir and finally the last third of flour.   Make the a ball and set the dough aside. Olive got hit with some flour
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2. Make your sauce by softening the red onion in a oiled pan on medium heat.  Once sweated out add your prosciutto and garlic and stir for another minute or two. Pour in your tomatoes and let that mixture simmer.
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3. Bring another pot of salted water to a boil while prepping your gnocchi.  Dust a counter or cutting board with a little flour. Take your dough in three batches. Roll it into a “snake” shape you used to make when you were a kid playing around with play dough.

Cut little bite sized pieces and place them on a cooking sheet lined with parchment and semolina flour or AP flour.  Once all the dough is cut, cover with a towel until you’re ready to boil them.
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4. Cook the gnocchi in the boiling water for 2 minutes. Remove with a spider and add them into your sauce.  Cook and and let the gnocchi absorb some of the sauce.
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Serve into a bowl and top with fresh basil and Parmesan cheese.
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