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!

 

Avocado, pea and yoghurt dip

Tags

Appetizers, avocado, dips, hors d'œuvres, peas, yoghurt

It tastes great, and just like traditional guacamole, you can keep it on the healthy side by serving this smooth and tangy dip with fresh, crunchy crudités such as radishes, carrot sticks and sugar snap peas.

Serves about 12

Ingredients:

2 avocados, peeled
100g / 4oz Greek yoghurt
50g / 2oz crème fraîche
1 garlic clove, crushed
100g / 4oz frozen peas, defrosted
1 tablespoon fresh mint, chopped
Juice of 1 lime
Salt and freshly ground black pepper

Preparation:

Place all the above ingredients, except salt and pepper, in a bowl and mix
Using a hand blender, whizz until smooth
Season to taste
Serve with pita bread, crudités or tortilla chips
Enjoy!

 

 

Hearty Chicken Chowder

Tags

Chicken, chowder, corn, cream, curry, leftovers, peas, potatoes, Soup, Thanksgiving

What do you do with leftover chicken or turkey? You could, of course, make sandwiches or use it in a pasta or risotto dish but my favourite way to use chicken or turkey is to make my hearty chowder. My daughter used to love the day after Thanksgiving way more than Thanksgiving itself as she simply loved this soup. It is thick and hearty and makes a great lunch with a piece of crusty bread and butter. If you want a thinner version or feel it is too thick after having puréed the veggies, then simply add a bit more hot chicken stock, or you could just add more cream.

Serves 6 to 8

Ingredients:

250 g / 9 oz cooked chicken, off the bone
30 g / 2 tablespoons butter
1 medium onion, diced
5g / 1 teaspoon curry powder
5 medium potatoes, peeled and diced
2 medium carrots, peeled and diced
1 celery stick, cut finely
1 cup peas or corn (from a can, frozen or cooked freshly)
750 ml / 3 cups chicken stock
Salt and freshly ground black pepper
1 teaspoon Herbs de Provence
1 tablespoon fresh parsley, finely chopped
250 ml / 1 cup thick cream

Preparation:

Cut the chicken into bite sized pieces
Melt the butter over medium high heat in a large soup pot or dutch oven
Add onion and sauté until translucent, do not allow to brown
Stir in the curry powder and cook for 1 minute, stirring constantly
Add the potato, carrot, celery, stock and season to taste
Bring to the boil, uncovered
Cover and allow to simmer for about 15 minutes
Remove from the heat and using an immersion blender, purée the soup to your liking
Return to the heat
Add the chicken, peas or corn and Herbs de Provence
Cook 5 minutes longer
Pour in the cream and stir until well blended
Sprinkle on the parsley
Serve hot with crusty bread
Enjoy!

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