House-made Ricotta Gnocchi Recipe
prosciutto parmesan broth, kale, sage, prosciutto chips
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Ingredients
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Gnocchi and Broth Ingredients
Method
Cooking Directions
- 1
Make the Gnocchi
In a large bowl, combine ricotta cheese, egg, and salt. Gradually mix in flour until a soft dough forms. Do not overwork the dough.
- 2
Shape the Gnocchi
On a floured surface, divide the dough into quarters. Roll each piece into a long rope about 1/2 inch thick. Cut into 1-inch pieces and press lightly with a fork to create ridges.
- 3
Cook the Gnocchi
Bring a large pot of salted water to a boil. Drop in the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
- 4
Prepare the Broth
In a pot, heat olive oil over medium heat. Add chopped prosciutto and cook until crispy. Pour in chicken broth, bring to a simmer, and add kale and sage. Cook until the kale is tender.
- 5
Combine and Serve
Add the cooked gnocchi to the broth. Stir gently to combine and heat through. Serve hot, garnished with grated Parmesan cheese.
