GNOCCHI WITH PROSCIUTTO, SPRING PEAS, AND CHANTERELLES

GNOCCHI WITH PROSCIUTTO, SPRING PEAS, AND CHANTERELLES image

Yield 4 servings

Number Of Ingredients 25

Previous Next

Ingredients

1 1/2 C fresh peas (frozen can be substituted)
Extra-virgin olive oil
3 cloves garlic, smashed
Pinch crushed red pepper
1/4 pound prosciutto, sliced into 1/2-inch wide slices
2 C chanterelle mushrooms, brushed or lightly rinsed and pulled apart
Kosher salt
1 C chicken or vegetable stock
Light as a Cloud Gnocchi (Make a full recipe and freeze half)
2 tablespoons butter
4 tablespoons grated Parmigiano
1/2 bunch chopped chives
Chef Anne's Light as a Cloud Gnocchi:
5 large Idaho potatoes
2 eggs
3/4 cup grated Parmigiano
3-4 C all-purpose flour
1 Tbsp salt
Preheat the oven to 375-400F.
Gnocchi:
Bake the potatoes until they are fork tender, about 45 min to 1 hr. Check them!
While the potatoes are still hot peel and pass them through a food mill or ricer. Put onto a sheet tray lined with parchment paper. Keep the potatoes as light and fluffy as possible; helps keep the gnocchi light. Refrigerate the potatoes on the sheet tray until cold; very important step. If the potatoes are warm while adding flour they will require more flour which will result in a much heavier finished product.
When the potatoes are absolutely cold, transfer to a clean work surface. Beat together the eggs and cheese and pour onto the potatoes. Season with salt. Cover generously with flour. It should look like snow on the mountains.
Crumble the potato flour mixture between your fingers. Begin to knead the dough until it is a dry homogeneous mixture. The dough should feel slightly moist, but not tacky. If too tacky, repeat the snow on the mountains stage.
Form the dough into a large log. Cut slices off the log and begin to roll into long ropes that are about 1-in in thickness. Cut the ropes into 1/2-in lengths. Cover generously with flour. Place the gnocchi in a single layer on a sheet tray dusted with flour. DO NOT PILE ON TOP OF EACH OTHER!!

Steps:

Bring 2 pots, 1 large and 1 medium, with well-salted water to a boil over med. heat. Set up a bowl of well-salted ice water. Blanch the fresh peas in the med. pot of boiling water until they are cooked but still crunchy and then immediately plunge them into the salted ice water. Remove them from the ice water and reserve. Coat a large saute pan over med heat with olive oil. Add the smashed garlic cloves and crushed red pepper. Bring the pan to a medhigh heat. When the garlic has become golden brown and is very aromatic, remove it; discard. Add the prosciutto and saute until it starts to get crispy, 1-2 min. Add the mushrooms and season with salt. Saute for 3-4 min, and TASTE to see if they are delicious. Add the peas and chicken stock. Season with salt, TASTE. Simmer until the stock has reduced by about half. While the stock is reducing, add the gnocchi to the large pot of salted boiling water. Cook the gnocchi until they float and get very puffy. The gnocchi should be really puffy. While the gnocchi is in the boiling water, add the butter to the pan with the mushroom mixture. Cook over low heat and swirl to incorporate. TASTE and adjust seasoning if needed. When the gnocchi are cooked, carefully remove them from the cooking water and add them to the pan with the mushrooms. Toss or stir to combine. Cook the gnocchi with mushroom mixture until it clings to the gnocchi. Add the grated Parmigiano and the chopped chives. Transfer to serving bowls and serve immediately.