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27 April 2009

Gnocchi with Quick Prosciutto and Tomato Sauce

I love to make gnocchi on the weekend ready for a quick Monday night dinner. The gnocchi recipe I have used here is the same recipe I posted on 13 April 2009. This time I made the gnocchi on Sunday and just stored it in the fridge ready for Monday. If I was going to store it for any longer I would have placed it in the freezer rather than the fridge.

I really cannot tell you how much better homemade gnocchi is than store bought gnocchi. Of course it does take a little extra time, but it is well worth the extra effort. Store bought gnocchi can be very heavy and glue-like, whereas homemade gnocchi is very light and tastes completely different.

But as I have said before, you have to be gentle with it - do not over knead and handle it very lightly.

Have a go!

Ingredients (Serves 2)

1/2 tablespoon garlic
1 small brown onion finely chopped
1-3 cloves garlic (I like a lot of garlic, you may prefer less) crushed
100g prosciutto roughly chopped
1 tin crushed tomatoes
1 tablespoon red wine vinegar
Handful each of roughly chopped fresh parsley, basil and oregano
Parmesan cheese and a green salad to serve
Fresh gnocchi (as per post from 13 April 2009)


Bring a large saucepan of boiling water to the boil. Add salt. Set aside until sauce is almost cooked.

Heat the olive oil in a fry pan over medium heat. Add the onion and fry until soft. Add the garlic and cook for 30 seconds until fragrant. Add the prosciutto and cook until crisp. Pour the tomatoes into the pan with the red wine vinegar and cook until slightly reduced and thickened.

Meanwhile bring the saucepan of water back to the boil and add the gnocchi. It only needs a minute or two to cook.

Remove sauce from the heat and stir through the herbs. Season with salt and pepper. Add cooked gnocchi and stir gently to combine.

Serve with parmesan cheese and a green salad.

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