Jul 09 2026
Restaurants›Luigi's Italian Tradition›Gnocchi Alla Luigi Recipe

Gnocchi Alla Luigi Recipe

Inspired by Luigi's Italian Tradition
Time45m
Serves4

Peas, prosciutto in a pink sauce.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Gnocchi

Pink Sauce

Method

Preparing the Gnocchi

  1. 1

    Cook the Potatoes

    Boil the potatoes in salted water until fork-tender, about 20 minutes. Drain and let them cool slightly.

  2. 2

    Make the Dough

    Peel the warm potatoes and mash them in a bowl until smooth. Add flour, egg, and salt. Mix until a soft dough forms.

  3. 3

    Shape the Gnocchi

    Divide the dough into sections. Roll each section into a rope about 1/2 inch thick. Cut into 1-inch pieces. Optional: use a fork to create ridges.

  4. 4

    Cook the Gnocchi

    Bring a large pot of salted water to a boil. Drop the gnocchi in batches. Cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

Making the Pink Sauce

  1. 5

    Sauté Garlic and Prosciutto

    In a large pan, heat olive oil over medium heat. Add minced garlic and chopped prosciutto. Sauté for about 2-3 minutes until fragrant.

  2. 6

    Add Cream and Tomato Paste

    Pour in the heavy cream and stir in the tomato paste. Let it simmer for 5 minutes, stirring occasionally.

  3. 7

    Add Peas and Season

    Add the frozen peas to the sauce along with salt and black pepper. Cook for an additional 3-4 minutes until peas are heated through.

  4. 8

    Combine with Gnocchi

    Add the cooked gnocchi to the sauce and gently toss to coat. Stir in grated Parmesan cheese until melted and well combined.

More from Luigi's Italian Tradition