Ricotta Gnocchi served with Fresh Peas, Ricotta and Crispy Prosciutto

Recipe serves: 4

Method

Place a medium saucepan of water to boil. Add 1 tsp salt.

Peel and quarter potatoes

Place into boiling water and boil for 15-20 minutes until cooked (avoid over testing the potatoes as this can make them water logged).

Drain potatoes and allow to cool for 5-10 minutes. Mash with a potato masher or push through a sieve/ricer into a large mixing bowl.

Push the ricotta through a sieve/ricer into the same bowl with the potatoes. Whisk the egg in a small bowl and add to the potato mixture.

Add the nutmeg, salt, pepper and parmesan. Mix to combine.

Spray a biscuit tray with oil. Divide dough into 4. Place 1 piece of the dough onto a lightly floured surface. Using your fingertips roll into a 1.5 cm thick sausage.

Cut each strip into 2cm pieces. Place each piece onto a greased tray. Repeat with remaining mixture.

Place a medium saucepan of water to boil and add 1 tsp salt. Cook the gnocchi in batches until they begin to float (do not over crowd the pan). Remove with a slotted spoon and place onto the oiled tray. Repeat until you have no gnocchi left.

Sauce: Finely slice the prosciutto. Place a medium pan onto a high heat and fry the prosciutto for a few minutes until golden. Remove from the pan and set aside.

In the same pan add the butter, lemon juice and peas. Simmer for 1 minute. Turn the temperature to high. Add the gnocchi and prosciutto back to the pan and allow the gnocchi to get some colour.

Plate four portions of the gnocchi. Sprinkle with parmesan, dollop on the ricotta and sprinkle with lemon zest.

Kids in the kitchen can:

Peel the potatoes

Mash the potato and put through the sieve/ricer

Push the ricotta mixture through the sieve/ricer

Roll the gnocchi

Using a butter knife, cut the gnocchi into shapes

Recipe Presented by Westinghouse