Potato Gnocchi with Prosciutto, Spinachi & Asiago Cream

Potato Gnocchi with Prosciutto, Spinachi & Asiago Cream
Serves: 6
Chef Steffani Adaska

Potato Gnocchi

  • 1-1/4 pounds Idaho potatoes (about 2 medium)
  • 1/3 cup Parmagiano Reggiano cheese, grated
  • 1 large egg
  • 2-1/2 teaspoons kosher salt
  • 1/2 tablespoon black pepper
  • 1 cup flour
  • 3 tablespoons butter
  • 1/4 cup red onion, sliced
  • 2 tablespoons garlic, minced
  • 1/4 cup parsley
  • 1 cup white wine
  • 2 cups heavy cream
  • 2 ounces prosciutto, cut in 1″ thin strips
  • 1 cup fresh spinach leaves, chopped
  • 1/4 cup grated Asiago (or Parmesan)
  • pinch of nutmeg
  • 1 tablespoon plus 1/2 teaspoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • 2 tablespoons parsley, chopped


To make the gnocchi:

  • Boil potatoes in salted water to cover until tender. While still warm, peel potatoes and rice onto an even layer on a large cookie sheet. Do not handle potatoes. Cool 15 minutes in refrigerator.
  • Heap cooled potatoes in a mound.  Create a well in the center of potatoes add cheese, egg, 1/2 teaspoon salt, and 1/4 teaspoon pepper and a pinch of nutmeg. Mix with fingers to form rough dough. Sprinkle flour over dough and knead until smooth, uniformly colored, and elastic, about 8-10 minutes.
  • Form dough into rectangle 8×4 and slice into 8 pieces and roll each piece into an 18 inch cylinder as think as an index finger. Cut each cylinder into 1-1/4 inch dumplings. Shape into traditional gnocchi crescent with ribs on one side and a slight pocket on the other. Refrigerate on a cookie sheet until ready to cook.


For the sauce:

  • In half of the butter, sauté the onions, garlic, and parsley. Cook until wilted, about 4 minutes.
  • Add the wine and reduce by 2/3. Add the heavy cream and reduce until it coats the back of a spoon.
  • To the cream sauce add prosciutto, chopped spinach and half the Asiago cheese. Cook over medium heat 3-4 minutes and season with 1/2 teaspoon salt and the pepper, add a pinch of nutmeg.
  • Bring 4 quarts of water and 1 tablespoon salt. Gently, add the gnocchi. As they float to the surface, remove the gnocchi and place in a warm dish. When the gnocchi are all cooked and drained, cover them with the warm cream sauce. Sprinkle with chopped parsley and the remaining cheese.


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