Potato Gnocchi with Prosciutto, Spinachi & Asiago Cream
Chef Steffani Adaska
- 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.