Recipes

Wednesday Real Food Recipe – Truffle Gnocchi with Prosciutto and Cremini

Truffle Gnocchi with Prosciutto and Cremini www.thatswhatieat.com

As promised, here is the first of three delicious recipes we learned at our Sur La Table cooking class (if you want to read about our amazing experience that night, check out this post). We really enjoyed all our food that night, but this is the one that I keep trying to recreate over and over. The sauce is no problem, but I keep trying to make an egg-free version of the gnocchi so I don’t have to make a separate dinner for our egg allergic daughter, and so far that just hasn’t worked out all that well. I’m also working on making it whole wheat, and I will come update here once I have this perfect. For now, this is the original recipe they gave me, and it is delicious! I could eat this for the rest of my life and never get bored!

Have you checked out the cooking classes at Sur La Table yet? They have one coming in a couple of weeks that is called “A Taste of Brazil.” I want to try that one so badly! They also have lots of wonderful-looking grilling classes going on right now, perfect for summer. Which class do you want to take? Click the box below and then click “Cooking Classes” to see what classes are being offered near you.

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Truffle Gnocchi with Prosciutto and Cremini
 
Serves: 4
Ingredients
  • 2 pounds Russet potatoes
  • 1-1/2 cups all-purpose flour, plus more for dusting
  • 1 egg, beaten
  • 1 tablespoon truffle oil, plus more for serving (yes, you can leave this out, but you'll be missing out!)
  • 2 teaspoons kosher salt
  • ¼ teaspoon freshly ground white pepper
  • 2 tablespoons olive oil
  • 1 medium shallot, minced
  • 1 clove garlic, minced
  • 4 ounces prosciutto, cut crosswise into ¼-inch strips
  • 8 ounces cremini mushrooms, thinly sliced
  • 1 cup dry white wine (you can use chicken broth instead)
  • 1 cup heavy cream
  • 1 tablespoon fresh thyme
  • 1 tablespoon lemon zest
  • Kosher salt and freshly ground black pepper
  • ¼ cup minced fresh flat-leaf parsley, for garnish
Instructions
  1. Preheat oven to 400 degrees and place a rack in the center
  2. Prick potato skins with a fork and place on a rimmed baking sheet. Bake the potatoes until soft, 50-60 minutes
  3. Remove potatoes from oven and allow to cool about 5 minutes. Using a kitchen towel and paring knife, carefully peel potatoes and immediately put through a potato ricer onto a rimmed baking sheet. Let cool completely, 15-20 minutes.
  4. Sprinkle potatoes with flour, egg, oil, salt, and pepper and knead into a smooth, moist dough. Incorporate up to another ¼ cup of flour if it feels sticky. The dough will be quite soft.
  5. Place dough on a lightly floured work surface and cut into fourths. Roll each portion into a long rope about ¾ inch diameter. Using a bench scraper, cut the rope into 1 inch long pieces. Roll each piece with your thumb, forming an indentation on one side. Alternatively you could roll with the back of a fork. Set on a lightly floured surface and cover with a kitchen towel as you form the remaining gnocchi.
  6. For the sauce, place a large nonstick skillet over medium-high heat and add the oil. When it is simmering, add the shallots and cook, stirring frequently, until tender, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add he prosciutto and cook, stirring occasionally, until crispy, about 4 minutes.
  7. Add the mushrooms and cook until soft, about 6 minutes. Pour in the wine and bring the liquid to a boil and cook until it reduces by half, about 4 minutes. Pour in the cream and add the thyme and zest and cook until thickens, about 4 minutes. Taste and adjust seasoning with salt and pepper.
  8. Fill a large pot with water, heat on high and bring to a simmer. Generously salt the simmering water and add gnocchi in batches. When they float, they are done! This takes about 2-3 minutes. Using a slotted spoon or spider, drain and transfer to a serving bowl.
  9. Divide cooked gnocchi between 4 warmed pasta bowls, ladle the sauce over the top, garnish with the parsley and serve immediately with additional truffle oil on the side.


 

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