Potato Gnocchi with Spring Peas and Prosciutto

Name: Potato Gnocchi with Spring Peas and Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Yukon Gold potatoes, unpeeled; 2 quarts water; 2 eggs; 1 cup flour; 1 teaspoon salt; 1 teaspoon ground black pepper; 1/2 cup fresh peas, shelled and blanched in boiling water for 2 minutes; 1/4 pound prosciutto, julienned; 1/2 cup heavy cream; 3 tablespoons butter

Servings: persons

1
Put the potatoes in a pot with the water.
2
Bring the water to a boil and cook the potatoes at a strong simmer for 20 minutes or until tender.
3
Drain the water and let the potatoes cool for only a few minutes before you begin to pull the skins off.
4
Discard the potato skins and, while still hot, pass the potatoes through a ricer into a bowl.
5
Add the eggs, one at a time, to the riced potatoes and incorporate well.
6
Add the flour in two stages, so you use just enough to bind the potato.
7
Add the second half of the flour (and have some additional flour available, in case it's necessary) and mix well to form a dough.
8
Divide the dough in half, and on a floured work surface, roll the first half of dough into a 1-inch-thick log.
9
Cut the log into 1/2-inch-thick round pieces.
10
Lay the pieces out, and with the back of a fork or your thumb, make an indentation on one side.
11
Set aside and refrigerate until needed.
12
Cook them in several quarts of boiling, salted water for 10 to15 seconds.
13
They cook very quickly and are done when they float to the surface.
14
Heat the cream in a saucepan, add the peas, and allow to simmer for several minutes.
15
Add the butter to the cream, whisking in to incorporate well before adding the prosciutto.
16
Pour the sauce over the drained gnocchi, stir gently in a large serving bowl, and serve immediately.

471

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound Yukon Gold potatoes, unpeeled, 2 quarts water, 2 eggs, 1 cup flour, and more.

Yes, Potato Gnocchi with Spring Peas and Prosciutto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!