Wednesday, May 2, 2012

Parmesan Gnocchi in Cream Basil Sauce

Parmesan Gnocchi in Cream Basil Sauce This recipe has been passed on by an Italian family. It is not made with potatoes instead ricotta cheese is used. I otherwise call these an italian dumpling. .
Gnocchi dough 2 cups ricotta 2 eggs 1 cup shredded parmesan 1/2 tsp. salt 1/2 tsp. white pepper 1/2 tsp. nutmeg 2 cups flour (may need more for rolling out dough) Mix all ingredients together. then gradually add flour. You want a soft not to sticky dough. Chill dough overnight. Work with 1/3 of dough at a time. Roll out on floured board into a long narrow tube. Cut into 1/3 of a inch thick and roll into a fork to form ridges. Ridges help hold the sauce, so don't worry about perfection. place on a cookie sheet (may chill til cooking time)cover so they don't dry out. In a large pot boil water 3/4 full and drop gnocchi into boiling water when they float they are done and ready to eat. Take gnocchi out and place on platter. Make your sauce during the cooking time. Sauce 1/2 cup butter 2 oz. of prsciutto chopped 10 torn basil leaves 1/4 cup pine nuts 1 cup cream (beat 1/2 of cream) 1/2 cup shredded parmesan Place butter and cream into a saucepan. Brown pine nuts in a saute pan. Add all ingredients except parmesan cheese to saucepan and turn heat on low and stir til butter melts. Add parmesan cheese after stirred in well. Pour over Gnocchi and enjoy. You will be happy you gave this a try.

No comments: