Gnocchi in Parmesan Cream Sauce with Peas

Delicate homemade gnocchi in cream sauce sauce turn dinner at home into a real event.

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3.5 by 5 people

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  • Makes: 6 servings
  • Start to Finish: 1 hr

Gnocchi in Parmesan Cream Sauce with Peas

Reviews (0)

3.5 by 5 people

Rate This!

Directions

  1. In a covered 8-quart Dutch oven cook potatoes in enough boiling water to cover about 20 minutes or just until tender (do not overcook); drain. Peel potatoes.
  2. While potatoes are still hot, push through a ricer into a large bowl. Using a wooden spoon, stir in eggs, one at a time, mixing well after each addition. Add about half of the flour; mix well. Stir in enough of the remaining 1/2 cup flour to make a soft, pliable dough. Divide dough in thirds.
  3. On a lightly floured surface, roll one portion of dough at a time into a 1-inch-thick rope. Cut rope into 1/2-inch pieces. Using your thumb, make an indentation in the top of each piece. Place on a baking sheet; chill while preparing the sauce (up to 2 hours).
  4. For sauce, in a medium saucepan heat cream over medium heat. Stir in peas, salt, and pepper. Simmer gently for 3 minutes. Stir in prosciutto and 1/4 cup cheese; simmer gently for 1 minute more. Stir in butter until melted. Remove from heat; cover and keep warm.
  5. In the Dutch oven bring a large amount of salted water to a rapid boil. Add half of the gnocchi; cook for 10 to 15 seconds or until gnocchi start to float. Using a slotted spoon, transfer to a warm serving bowl. Repeat with the remaining gnocchi.
  6. Pour sauce over gnocchi; gently stir to coat. If desired, sprinkle with additional cheese.
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Nutrition Facts (Gnocchi in Parmesan Cream Sauce with Peas)

  • Per serving:
  • 429 kcal ,
  • 22 g fat
  • (10 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 151 mg chol. ,
  • 683 mg sodium ,
  • 45 g carb. ,
  • 4 g fiber ,
  • 2 g sugar ,
  • 15 g pro.
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