Crispy Gnocchi, Prosciutto and Peas

January 26, 2016 4 Comments

Without a doubt four of my favorite ingredients on one plate: gnocchi, prosciutto, peas and parmigiano. I love gnocchi, ever since I was knee high making them with my Nana they’ve always been my pasta of choice. There was this great family tradition of making and eating pasta each Sunday. Although, it varied between the type of pasta and sauce, gnocchi was the one I looked forward to most. There just something comforting about these fluffy pillows of potato or ricotta.

Prosciutto with peas is a really common pairing so working with this combination as a canvas I’m focusing on balancing salty with sweet, and using texture. Gnocchi takes on a completely different feel when its pan fried after boiling. The traditional cream sauce is far too heavy as well so I went in favor of turning it into a foam. Really, there is not much else to write except that this dish is tasty and satisfying.

Let’s begin by making gnocchi!



  • 1 1/4 lbs yukon golds
  • 2 large eggs
  • 1 1/2 cups flour
  • 1 tsp salt


  1. Cover by ~ 1 inch of cold water equal sized yukon gold potatoes in a large saucepan. Bring to a boil over high heat and cook for roughly 20 minutes until the potatoes are cooked. Drain the water and let them cool enough to be able to work with.
  2. Peel and rice the potatoes into a large mixing bowl. Make a well in the center and add the eggs, salt, flour and a few grinds of pepper (if desired). Kneed the dough until it comes together but don’t over work.
  3. Divide into 4 portions and roll out the dough on a floured work surface until 1/2 inch in diameter. Cut gnocchi 1 inch in length, dust with flour and transfer to a sheet pan. Store in the refrigerator until ready to use. I recommend boiling them before making the sauce. They should take ~ 2 minutes, drain them and then add them to a lightly oiled bowl.
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Preheat a nonstick skillet over high heat. Add 1 tbs olive oil and add the gnocchi. Allow them to cook on 1 side until golden brown. Then toss and set aside.

Gnocchi Pan Fried

Gnocchi Pan Fried

Parmigiano Sauce


  • 1 clove of garlic
  • 1 tbs butter
  • 1/4 lb prosciutto
  • 3/4 cup heavy cream
  • 1/8 cup grated parmigiano
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Make thin slices in the clove of garlic in order to fan it out while keeping it as an intact piece. Slice 1/2 of the prosciutto into long strands, reserve the other 1/2 for plating. In a medium sauce pan over medium-high heat melt the butter. Add the garlic and sweat for 1 minute then add the sliced prosciutto. Tilt the pan and stir.

Parmigiano Sauce

Parmigiano Sauce


Once the butter is infused ~ 1 minute, add the cream, reduce to simmer and cook for 5 minutes. Stir periodically. Remove the prosciutto and garlic. Add the parmigiano and reduce 2 more minutes. Season with pepper. Use a stick blender to add airiness to sauce before plating.



  • 1/2 cup of peas
  • 1 tbs butter


  1. Blanch the peas for 1 minute in salted water. Shock and then dry after. Warm in a skillet over medium-high heat with butter. Season with salt and pepper.
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Parmigiano Sauce Finished

Parmigiano Sauce Finished

The Plate

Arrange the gnocchi out with enough space in between each. Drape 1/4 wide strips of the remaining uncooked prosciutto around the gnocchi. Fill in the gaps with peas. Sauce, grind pepper over the top and serve.

Gnocchi Prosciutto and Peas

Gnocchi With Prosciutto and Peas Plated

For some additional variations of this dish check out:

Tyler Florence’s Potato Gnocchi with Peas, Prosciutto and Ricotta at recipe Potato Gnocchi with Spring Peas and Prosciutto


January 29, 2016



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