Gnocchi with peas, prosciutto and parmesan

Tags

bacon, gnocchi, ham, parmesan, Pasta, peas, prosciutto, quickmeals

This is one of the easiest recipes and so very quick. Most of the ingredients should  be in your pantry so you do not even have to rush out in times of lockdown to try and source unusual ingredients. You can make your own gnocchi of course or buy a good quality store version, your choice.  Add prosciutto or parma ham or even bacon if that is all you have, a few frozen peas and a sprinkle of parmesan et voila! dinner is ready.  Feel free to add a splash or two of thick cream if you wish but if you are trying to watch calories, then leave it out and the dish will be just as delicious.

Serves 4

Ingredients:

Prosciutto 4 slices
Gnocchi 400g / 1 pound
Olive oil 1 to 2 tablespoons
Peas, defrosted 200g / 7oz
Parmesan, freshly grated, 55g / 2oz
Salt and freshly ground black pepper

Method:

Heat the olive oil in a large sauté pan
Add the prosciutto slices and fry until crisp, turning occasionally
Drain on kitchen paper, then break into shards and set aside
Add the gnocchi to the pan and fry for about 5 minutes until lightly golden on all sides
Add the peas, half the parmesan and a splash of water to the pan and warm through, stirring, until the sauce forms an emulsion
Add the cream, if using, and stir to coat well
Sprinkle over the remaining parmesan and the prosciutto shards
Season with salt and black pepper and serve immediately
Bon Appétit!

 

Tomato soup with gnocchi

Tags

gnocchi, Pasta, Soup, tomato

Winter is fast approaching here in the Dordogne and the days are much shorter and cooler. It does not snow here, at least not very often. The last decent snow was about 5 years ago according to the locals and that was real snow, 5 days where many could not leave home, no power, no heat, due to the lines down. We do not get snow here so when we do, we are not quite prepared to deal with it. Very different from the time I lived in Denmark for 18 months. But, I like to think my pantry is well stocked to withstand me not being able to leave for at least 10 to 14 days; my husband would argue that it is stocked to keep us going for at least a month. But, I would need heat and gas and electricity.

One of the meals that I might make is this soup. Great tasting and easy. Plus the gnocchi gives this soup some real substance. In a very comfort-food-like way. Which also helps with the cold. Now, all I need is snow….

Serves 4

Ingredients:

soup
30 ml / 2 tablespoons olive oil
1 onion, peeled and diced
1 garlic clove, crushed
Tomatoes, 2 x 410 g cans of chopped tomatoes
5 tablespoons tomato paste or 1 x 80 g can
100 ml dry white wine
1 tablespoon sugar
Grated rind and juice of 1 lemon, preferably organic
Salt and freshly ground black pepper
Basil, about 1/2 cup, fresh and roughly chopped
500 ml vegetable bouillon
Parmesan, freshly grated

gnocchi
500 g / 1 lb floury potatoes, baked and cooled (see below)
30 g / 1/4 cup flour, plus extra for dusting
1/2 teaspoon salt
1 egg, beaten

Preparation: 

gnocchi
To bake the potato, using a fork, prick the skin of the potato all over
Wrap the potato in foil and bake at 175 C /350 F until tender, about 1 hour
Cut the baked potato in half and scoop the flesh into a large bowl; discard the skin
Using a fork mash the potato and salt together until smooth (better yet, use a potato ricer) you want it to be as smooth as possible
Mix in 3 tablespoons of the egg (reserve the remaining egg for another use or discard)
Sprinkle the flour over the potato mixture
Stir until the mixture forms a dough
Knead until smooth, about 1 minute
On a lightly floured work surface, divide the dough into 4 equal pieces
Roll each piece between your palms and the work surface into a 1 cm / 1/2″ diameter rope (about 50 cm  / 20″ long)
Cut the dough into 2 cm / 1″ pieces
Roll each piece of dough over a wooden paddle with ridges or over the back of a fork to form grooves in the dough
Set aside

tomato soup

Heat the oil, over medium heat, in a large casserole or pot
Add the onion and cook until soft but not coloured
Add the garlic and cook about 1 minute
Add the tomatoes, tomato paste, wine, sugar, lemon rind and juice
salt, pepper, basil and bouillon
Bring to a boil, then lower the heat and simmer for 30 minutes
Allow to cool slightly then purée it using an immersion blender (or a food processor for a smoother texture)
Return the soup to the heat
Add the gnocchi to the soup and cook until they rise to the surface of the soup (this will indicate that they are cooked)
Ladle the soup in warmed soup plates or bowls and sprinkle with Parmesan
Enjoy!

Gnocchi with peas, asparagus and bacon

Tags

asparagus, cream, fava beans, gnocchi, pancetta, Pasta, peas

This is my version of a gnocchi primavera. Primavera is the Italian word for “spring” and that is exactly what this dish tastes like – spring on a plate. Every Tuesday, I go to my local market in Le Bugue and look around at what catches my eye and then I plan dinner for the next two days based on what I find. This week, it was an explosion of spring vegetables. The asparagus were gorgeous, beautiful white spears and that I decided would be the base of my dish. The same stall had fresh peas, a real treat so I could not pass that up and the pasta stall at the end of the market had plump, fat, fresh potato gnocchi. It was an easy decision: I would make gnocchi with asparagus, peas, fava beans, bacon and a touch of cream and parmesan. In my mind, everything tastes better with lardons or bacon but if you do not agree with me, and I know that there are a few of you out there, feel free to leave it out.
When buying asparagus, you want to look for firm stems with tightly closed tops. To trim stems, all you need to do is to break off or cut the dry, fibrous ends. If you use the larger white asparagus, as I have done, then you need to peel the base of the stems. This is not necessary with smaller green asparagus. In France, at the market you often have a choice between regular fava beans and larger ones for soup. These are easy to peel without blanching first. With smaller ones you need to blanch them quickly in boiling water first so they peel easier. The same goes for frozen ones, boil for a few seconds then they pop out of the peel very easily.
Celebrate spring with farm-fresh asparagus and sweet peas tossed with tender potato gnocchi and crisp bacon – who can resist?

Serves 4

Ingredients:

• 450 g / 1 pound gnocchi
• 1 tablespoon butter
• 150 g / 5 oz pancetta or bacon, chopped 
• 1 large shallot, finely diced
• 450 g / 1 pound white asparagus, trimmed, cut on diagonal into 1-inch pieces
• 1 cup shelled fresh green peas, blanched 1 minute in boiling water, drained, or frozen peas (do not thaw)
• 1 cup fava beans
• 1/3 cup heavy whipping cream
• 1/4 cup chopped fresh Italian parsley or chives
• 1/2 cup grated or shaved Parmesan cheese for serving

.

Preparation:

Place fava beans in a large pot of boiling water, cook 1 minute
Drain, rinse with cold water, drain well
Remove tough outer skins from beans
Place the asparagus in a pot of boiling water and cook for 4 to 10 minutes depending on thickness
When nearly tender, add peas for the last minute or two
Drain well
Melt the butter in a large skillet over medium high heat
Add the pancetta, bacon or lardons and the shallot and sauté until crisp
Add the peas, fava beans and asparagus and ensure all well coated
Pour in the heavy cream, do not allow to boil, set aside
In a large pot, boil water and cook the gnocchi according to the package instructions – the gnocchi are done about 1 to 2 minutes after they float to the surface – remove with a slotted spoon
Add to the skillet and toss all gently to coat
Sprinkle fresh parsley or chives and parmesan and serve immediately
Enjoy!