Gnocchi Recipe
Homemade gnocchi, prosciutto, mushrooms, peas, tomato cream sauce.
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Ingredients
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Gnocchi
Sauce & Mix-ins
Finishing
Method
Gnocchi
- 1
Bake or boil potatoes
Preheat oven to 400°F (200°C) if baking. Prick whole russet potatoes with a fork and bake directly on the oven rack for 45–60 minutes until tender. Alternatively, boil whole potatoes in salted water until a skewer slides in easily, about 25–30 minutes. Baking yields drier potatoes and better gnocchi texture.
- 2
Rice potatoes and cool
While still hot, halve the potatoes and press through a potato ricer onto a clean work surface or large bowl. If you don't have a ricer, finely mash very thoroughly to avoid lumps. Spread the riced potatoes out to release steam for 3–5 minutes.
- 3
Form dough
Make a well in the potatoes, add the egg yolks, olive oil, salt, and pepper. Sprinkle 1 3/4 cups of the flour over the potatoes. Using your hands, gently fold and knead to combine into a soft dough. Add the remaining flour a tablespoon at a time only if sticky — the dough should be soft and just tacky but not wet. Do not overwork; knead maybe 10–20 strokes.
- 4
Shape gnocchi
Divide the dough into 4 pieces. Roll each piece on a floured surface into a rope about 3/4-inch (2 cm) thick. Cut ropes into 1-inch pieces. Optionally, roll each piece over the tines of a fork or a gnocchi board to create ridges. Dust with a little flour to prevent sticking.
- 5
Cook gnocchi
Bring a large pot of salted water to a rolling boil. Working in batches, drop gnocchi into the boiling water. They are done when they float plus about 30–45 seconds (typically 2–3 minutes). Use a slotted spoon to transfer cooked gnocchi to a tray lightly oiled or into the sauce when ready. Reserve 1 cup pasta water before draining.
Sauce & Mix-ins
- 6
Sauté aromatics
While gnocchi cooks, heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium heat. Add the finely chopped shallot and cook, stirring, until softened and translucent, about 2–3 minutes. Add minced garlic and cook 30–45 seconds until fragrant.
- 7
- 8
Add prosciutto and deglaze
Add torn prosciutto to the pan and cook 1–2 minutes until it warms and begins to crisp in spots. Pour in the white wine or stock to deglaze the pan, scraping any browned bits from the bottom; simmer until mostly reduced, about 1–2 minutes.
- 9
Build tomato cream sauce
Stir in the crushed tomatoes, red pepper flakes, and 1 teaspoon salt. Simmer gently 3–4 minutes to meld flavors. Reduce heat to low and stir in the heavy cream and half the grated Parmesan. Stir until a smooth, pink-tinted cream sauce forms. Taste and adjust seasoning with pepper and additional salt if needed.
- 10
Add peas
Stir in the thawed peas and cook 1–2 minutes until heated through. If the sauce is too thick, add reserved pasta water, 1/4 cup at a time, until the sauce reaches a silky consistency that will coat the gnocchi.
Finishing & Serve
- 11
Combine gnocchi with sauce
Add the cooked gnocchi directly into the skillet with the sauce. Gently toss or fold to coat the gnocchi evenly, warming everything together for 1–2 minutes so gnocchi absorb a little sauce. If needed, loosen with more reserved pasta water.
- 12
- 13
Serve
Serve immediately while hot. Leftovers keep in the refrigerator up to 2 days; reheat gently in a skillet with a splash of cream or water to loosen the sauce.