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Spinach Gnocchi with Ham

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Friday, November 10, 2006

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Spinach Gnocchi with Ham
Hotel Aquila Nera, Vipiteno, Italy
Gourmet Archives

 
 Gourmet

3/4 pound spinach, trimmed and well washed
2  2/3 cups flour
1 cup milk
2 large eggs, beaten lightly
3 tablespoons unsalted butter, melted and cooled
1 tablespoon farina
1 teaspoon salt
3 ounces sliced Prosciutto, cut in to 1/3-inch pieces
3 tablespoons unsalted butter
1/3 cup dry white wine
1 cup heavy cream
1 tablespoon glace de viande *
1 cup freshly grated Parmesan
Freshly grated nutmeg
Salt and pepper to taste

* available at many specialty food stores

 In a stainless steel or enameled kettle steam the spinach in the water
clinging to the leaves, covered, over moderately high heat for 3 to 5 minutes, or until it is wilted. Drain the spinach, let it cool, and squeeze it dry, a
handful at a time.
In food processor fitted with steel blade, blend the flour, milk, spinach, eggs, melted butter, farina and salt until paste is smooth. Set a colander with large holes over a kettle of boiling salted water and press the paste through the holes with the back of a wooden spoon (or use a Spaetzle maker). Stir the gnocchi gently to separate them and boil them for 4 minutes. Drain the gnocchi and transfer them to a bowl of cold water.
In a large stainless steel or enameled skillet sauté the Prosciutto in the 3 tablespoons butter over moderately high heat, stirring, for 1 minute. Add the wine and reduce liquid over high heat by half. Add the cream and glace de viande, bring liquid to a boil and boil the mixture 2 minutes. Add well-drained gnocchi and simmer the mixture, stirring, until the gnocchi are heated through. Remove skillet from heat, add the Parmesan and nutmeg, salt and pepper to taste. Transfer the mixture to a heated serving dish. Serves 6.
 

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