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Receta Ricotta And Spinach Gnocchi With Peas, Prosciutto And Parmesan
by Global Cookbook

Ricotta And Spinach Gnocchi With Peas, Prosciutto And Parmesan
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Ingredientes

  • 7 ounce ricotta cheese
  • 1 ounce grated Parmigiano-Reggiano cheese
  • 1/2 ounce roasted garlic, puree
  • 1 x egg
  • 1 x sprinkling of salt
  •     white pepper
  • 1/2 c. spinach, blanched, squeezed dry, pureed
  • 2 ounce all purpose flour
  • 2 ounce butter
  • 1 c. peas
  • 2 ounce prosciutto, slivers
  • 8 x sage, leaves

Direcciones

  1. In a medium bowl, combine the first 7 ingredients. When well mixed, incorporate the flour, but don't overwork. Let the dough rest for an hour. Quarter the dough and roll each piece into a long, slender rope. Cut into 1-inch pcs and put a fingerprint in the top to create a "Sauce Catcher".
  2. Cook in simmering, salted water till the gnocchi float. Remove and let air dry and cold on a buttered tray. In a large frying pan, heat the butter till it bubbles, add in the peas, sage and gnocchi, and pan-fry till lightly coloured. Add in the prosciutto and serve. Grate the Parmesan cheese over the top.