Imagine a dish so delicate and luxurious that it transports you straight to the rolling hills of Italy with just one bite. Our Ricotta Gnocchi with Crispy Prosciutto is not just a meal—it's a culinary love affair that combines the pillowy softness of homemade gnocchi with the irresistible crunch of golden prosciutto. Whether you're a seasoned home chef or a curious food enthusiast, this recipe promises to elevate your cooking game and impress even the most discerning palates.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 1 egg
- Salt to taste
- 4 oz prosciutto, sliced
- 2 tbsp butter
- Fresh sage leaves for garnish
Instructions
- Begin by preparing your ingredients. Measure out 1 cup of ricotta cheese, 1 cup of all-purpose flour, and 1 egg. Set these aside for later use.
- In a large mixing bowl, combine the ricotta cheese and the egg. Mix until they are well blended and creamy. This will form the base of your gnocchi.
- Gradually add the all-purpose flour to the ricotta mixture, stirring gently until a soft dough begins to form. Be careful not to overmix, as this can make the gnocchi tough.
- Once the dough has come together, sprinkle a clean surface with a little flour. Transfer the dough onto the floured surface and gently knead it for a minute or two until it is smooth.
- Divide the dough into 4 equal pieces. Roll each piece into a long rope, about ½ inch in diameter. Use a sharp knife to cut the ropes into 1-inch pieces to form the gnocchi.
- To give the gnocchi their signature shape, you can use the back of a fork. Gently press each piece of gnocchi against the tines of the fork to create ridges, which will help hold the sauce later.
- Bring a large pot of salted water to a boil. Once boiling, carefully drop the gnocchi into the water. Cook them until they float to the surface, which usually takes about 2-3 minutes.
- While the gnocchi are cooking, prepare the crispy prosciutto. In a large skillet over medium heat, add the sliced prosciutto. Cook for about 2-3 minutes on each side, or until it becomes crispy and golden. Remove the prosciutto from the skillet and place it on a paper towel to drain excess fat.
- Once the gnocchi have floated to the top, use a slotted spoon to remove them from the pot and transfer them to the skillet with the prosciutto drippings. Add 2 tablespoons of butter to the skillet and gently toss the gnocchi to coat them in the butter and prosciutto flavor. Cook for an additional 2-3 minutes until they are lightly browned.
- To serve, plate the gnocchi and crumble the crispy prosciutto over the top. Garnish with fresh sage leaves for a burst of flavor and color. Enjoy your Ricotta Gnocchi with Crispy Prosciutto!
Tips
- Use high-quality, well-drained ricotta for the best texture. Excess moisture can make your gnocchi dense and heavy.
- When mixing the dough, be gentle and avoid overworking it. Overmixing can develop gluten and result in tough gnocchi.
- Flour your work surface and hands lightly to prevent sticking, but don't add too much flour, which can make the gnocchi dry.
- The fork-rolling technique isn't just decorative—those ridges help sauce cling to the gnocchi, enhancing every delicious bite.
- Watch your gnocchi carefully when boiling. They're done as soon as they float to the surface, which typically takes 2-3 minutes.
- For extra flavor, brown the gnocchi slightly in the skillet after boiling to give them a delightful golden exterior.
- Crisp the prosciutto slowly and evenly to achieve that perfect crunch that will elevate the entire dish.
Nutrition Facts
Calories: 326kcal
Carbohydrates: 26g
Protein: 18g
Fat: 18g
Saturated Fat: 9g
Cholesterol: 107mg
