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La Belle Cuisine
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Fine Cuisine with Art Infusion
"To cook is to
create. And to create well...is an act of integrity, and faith."
Gnocchi with Ham
"Cooking is at once one of the simplest and
most gratifying of the arts,
but to cook well one must love and respect food."
Recipe of the Day Categories:
Friday, November 10, 2006
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Hotel Aquila Nera, Vipiteno, Italy
pound spinach, trimmed and well washed
2/3 cups flour
large eggs, beaten lightly
tablespoons unsalted butter, melted and cooled
ounces sliced Prosciutto, cut in to 1/3-inch pieces
tablespoons unsalted butter
cup dry white wine
cup heavy cream
tablespoon glace de viande *
cup freshly grated Parmesan
and pepper to taste
available at many specialty food stores
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.
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.
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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