118-artwork
118-artwork

Pea Gnocchi with Parmesan Cream

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November 3, 2015

Ingredients

Serving 8 people

FOR GNOCCHI

4 big golden Yukon Potatoes, about 1 ¼ lbs

2 large egg yolks, whisked with pinch of salt

1 cup flour

½ cup freshly pureed green peas

FOR SLOW –ROASTED TOMATOES

1 lbs vine-ripened tomatoes

1 tablespoon olive oil

Salt and freshly ground black pepper

1 teaspoon of sugar

FOR PARMESAN CREAM

1 cup Parmesan cheese

1 cup heavy cream

¼ thick pancetta slice, cut to small pieces

½ mixed mushrooms, cut to small pieces

1 shallot, diced

½ cup peas

Preheat the oven to 350F.

Directions

1Boil the peas in a lightly salted walter until soft.

2In an immersion blender blend half a cup peas until creamy, occasionally adding some water.

3Cut the tomatoes in half and toss them with the olive oil, salt, freshly ground black pepper and the sugar. Place the in a baking sheet, cut side up and bake them until softened. If you have plenty of time roast the tomatoes on 150F for 3-4 hours, if not bake them simultaneously with the potatoes.

4Place the potatoes in a baking rack and bake them until they are completely done, for about 45 min.

5While they are still hot slice them in half and scoop the steamy inside. Press it through potato ricer directly to the surface you will be working on. Make a well; add the egg yolks and ½ cup with flour.

6Start mixing with your 4 fingers pressed to each other, forming the shape of a spatula or large spoon). Add the other ½ cup with flour and the pea mixture combine quickly until the dough is homogenous and doesn’t stick to the working surface. Making the dough will take no more that 1-1.5 min.

7Take 1/3 of the dough and shape I like a ball. Sift some flour on you working surface and roll the ball. Pull some of it, roll it on the table with your fingers and make a “snake”. With a knife cut it into ½ “sections. Shape each piece onto your palms to oval form and then roll it to the outside of a big fork to make the “gnocchi” marks.

8In a large pot boil lightly salted water. Once water starts bubbling place the gnocchi and boil them until they float on the surface. Transfer the cooked gnocchi to iced water for a minute, then drain and place then on a parchment paper. If you don’t want to use all the gnocchi, you can preserve the rest of them in the freezer for another time.

9Heat 1 tablespoon olive oil in a sauté pan oven over medium heat. Stir in the diced garlic, shallots, season with 1 teaspoon kosher salt and cook until translucent for 4-5 minutes, then add the chopped pancetta and cook until golden brown. Mix in the mushrooms and the peas and cook until soft.

10In a saucepan heat the heavy cream with the shredded Parmesan cheese, simmer gently until cheese melts completely to homogenous.

11Heat 1 tablespoon of olive oil in a large skillet. Add the gnocchi and sauté each side lightly, then add the Parmesan sauce. Mix well, cook for another 3 min then turn the heat off. Cover with lid and let it rest for another 5 minutes. Before serving add some of the pea-pancetta-mushroom mix and top it with succulently caramelized slowly roasted vine-ripened cherry tomatoes.

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