• 4 Ratings

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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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).

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  • 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.

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  • 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.

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  • Pour sauce over gnocchi; gently stir to coat. If desired, sprinkle with additional cheese.

Nutrition Facts

429 calories; 22 g total fat; 10 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 151 mg cholesterol; 683 mg sodium. 45 g carbohydrates; 4 g fiber; 2 g sugar; 15 g protein;

Reviews

4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1