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!

 

Parmesan sablés

Tags

apero, biscuits, hors d'œuvres, nibbles, parmesan, savoury cookies

These savoury biscuits are crisp, delicate, buttery and oh-so-cheesy! They are perfect for snacking on, especially as party nibbles and apèro snacks.

Makes about 24

Ingredients:

150g / 11 tablespoons salted butter, soft but not melted
150g / 1 1/4 cup flour
150g / 1 cup finely grated Parmesan
4 sprigs fresh thyme
1 egg, lightly beaten

Preparation:

Preheat the oven to 180C / 360F
In a large bowl mix the flour, butter cut into small pieces and Parmesan
Add the thyme leaves
Add the egg and mix with your finger tips until all comes together
Remove the dough and form it into a ball
Place it in between 2 pieces of baking parchment
Using a rolling pin, roll out the dough to about 5mm / 1/2″
Place on a tray and chill for 1 hour
The dough can be frozen at this point until ready to use
Line a baking tray with baking parchment
Unwrap the dough and using a cookie cutter, cut out circles
Arrange slices on the baking tray and bake for 12-15 minutes or until lightly golden
Transfer the biscuits to a wire rack to cool
Store in an airtight container until ready to serve
Enjoy!

 

Velvety smooth potatoes

Tags

cream, mascarpone, mash, parmesan, potatoes, sundried tomatoes

This was a recipe that was born out of trying to use leftovers. We were about to leave on vacation and I was desperately trying to empty the fridge and all the possible perishables. I was doing rather well and did not have much left over when I went to take stock. I had potatoes, garlic, cream, cheese, mascarpone and a few other odds and ends. I could make a gratin with the potatoes and cream, but what would I use the mascarpone for? Tiramisu? That would mean opening a packet of boudoir biscuits and then as I would not use them all, I would have to eat them before leaving – a definite possibility but I really could not afford to put on weight before going away. So, the question still remained, what would I do with the mascarpone – eat it by the spoon with some vanilla sugar and chocolate shavings – tempting… Then I decided to make an extra creamy, smooth, velvety, mashed potato dish. I had a few sun dried tomatoes in my pantry; why not add a few in for a bit of texture and colour?  And so my recipe for today’s post was born. Incredibly easy too and it is absolutely delicious and decadent. It makes a change from regular mashed potatoes or potato gratin. Do try it, you will not be disappointed – I guarantee it.

Serves 6

Ingredients:

1 kg / 2 pounds potatoes
6 to 8 sun dried tomatoes in oil
250 g / 9 oz mascarpone
100 ml / 3 oz heavy, liquid cream
80 g / 3 oz parmesan, grated
1 garlic clove, crushed (optional)
1/2 teaspoon dried basil
Salt and freshly ground black pepper

Preparation:

Preheat the oven to 200 C / 400 F
Cook the potatoes, unpeeled, in boiling water for 25 minutes
Peel and mash coarsely
Cut the sun dried tomatoes into small pieces and add to the mashed potatoes
Add crushed garlic and basil
Whip the mascarpone with the cream and half the parmesan
Add salt and pepper to taste and mix all the ingredients
Ladle the potatoes into your gratin dish
Sprinkle the remaining parmesan on the top
Bake, uncovered for about 20 to 25 minutes until golden brown
Serve immediately
Enjoy!

Doesn’t that look good?