Potato Gnocchi with Prosciutto, Pea and Mushroom Cream Sauce

From now on when people ask what my favorite recipe on Rampant Cuisine is, it’s going to be this one. Yes, my answer to this question probably changes every couple months (or less) but this dish was so incredibly delicious, decadent and comforting that it will hold the top spot for awhile. We used our tried and true source (America’s Test Kitchen) for the gnocchi recipe and it did not disappoint. The gnocchi were simple to make and turned out light and almost creamy…not dense and tough like some gnocchi can be! We decided on a cream sauce for our gnocchi that was enhanced by the additions of prosciutto, peas, mushrooms, white wine and a generous amount of garlic. This would be a great recipe for Valentine’s Day and one that I’m already planning to make again. Trust us…it’s amazing!!

Katryn’s Wine Pairing: Chateau Grand Traverse Pinot Grigio, 2014
Rating: 9.0 out of 10.0

The gnocchi called for a dry, light, and zesty white wine that would balance the rich and savory flavors of the dish. This Michigan Pinot Grigio was the perfect bright balance and brought mineral, floral, and citrus components to the meal. I would recommend it with chicken and seafood dishes as well and would definitely rebuy!

Nathan’s Beer Pairing: Grisette Farmhouse Ale, Manor Hill Brewing
Rating: 7.5 out of 10.0

Grisette starts with scents of lemon, zest, and yeast. The first sip punched me in the face with citrus and grape fruit with a light body and good carbonation. Perfect style of beer for this rich dish! An enjoyable beer but lacks some complexity and not as good as some of my favorite saisons.

Potato Gnocchi with Prosciutto, Pea and Mushroom Cream Sauce

Serves 2-3 as a main
Gnocchi recipe from America’s Test Kitchen, Sauce recipe adapted from this recipe


For the Gnocchi:
2 pounds russet potatoes
1 large egg, lightly beaten
3/4 cup plus 1 tablespoon (4 ounces) all-purpose flour, plus extra for the counter
1 teaspoon plus 1 tablespoon salt

For the Sauce:
Extra-virgin olive oil
3 cloves garlic, smashed
Pinch crushed red pepper
1/4 pound prosciutto, sliced into 1/2-inch wide slices
2 cup baby portobello mushrooms, thinly sliced
1 cup frozen petite peas
Kosher salt
¼ cup chicken or vegetable stock
¼ cup white wine
½ cup heavy cream


1. Adjust oven rack to middle position and heat oven to 450 degrees. Poke each potato 8 times with paring knife over entire surface. Microwave potatoes until slightly softened at ends, about 10 minutes, flipping potatoes halfway through cooking. Transfer potatoes directly to oven rack and bake until skewer glides easily through flesh and potatoes yield to gentle pressure, 18 to 20 minutes.
2. Holding each potato with potholder or kitchen towel, peel with paring knife. Process potatoes through a potato ricer onto rimmed baking sheet. Gently spread potatoes into even layer and let cool for 5 minutes.
3. Transfer exactly 3 cups (16 ounces) of the warm potatoes to a bowl. Using a fork, gently stir in egg until just combined. Sprinkle flour and 1 teaspoon salt over potato mixture. Using a fork, gently combine until no pockets of dry flour remain. Press mixture into rough ball, transfer to lightly floured counter, and gently knead until smooth but slightly sticky, about 1 minute, lightly dusting counter with flour as needed to prevent sticking.
4. Line 2 rimmed baking sheets with parchment paper and dust liberally with flour. Cut dough into 8 pieces. Lightly dust counter with flour. Gently roll piece of dough into ½-inch-thick rope, dusting with flour to prevent sticking. Cut rope into ¾-inch lengths. Holding fork with tines facing down in 1 hand, press each dough piece cut side down against tines with thumb of other hand to create indentation. Roll dough down tines to form ridges on sides. If dough sticks, dust thumb or fork with flour. Transfer formed gnocchi to sheets and repeat with remaining dough.
6. Bring 4 quarts of water to boil in a large pot and add remaining 1 tablespoon salt.
7. At this point start on your sauce! Coat a large saute pan over medium heat with olive oil. Add the smashed garlic cloves, crushed red pepper, and mushrooms. Season with salt. When the mushrooms have softened and garlic has become very aromatic, add the prosciutto and saute until it starts to get crispy, 1 to 2 minutes. Add the peas, cream, wine, and chicken stock. Season with salt to taste. Simmer until the stock has reduced by about half.
8. While the stock is reducing, add the gnocchi to the pot of salted boiling water. Using parchment paper as a sling, gently lower gnocchi from 1 sheet into water and cook until firm and just cooked through, about 90 seconds (gnocchi should float to surface after about 1 minute).
9. While the gnocchi is in the boiling water, add the butter to the pan with the mushroom mixture. Cook over low heat and swirl to incorporate. Taste and adjust seasoning if needed.
10. Using a slotted spoon, transfer cooked gnocchi to skillet with sauce. Gently toss gnocchi with sauce and serve.When the gnocchi are cooked, carefully remove them from the cooking water and add them to the pan with the mushrooms. Toss or stir to combine. Cook the gnocchi with mushroom mixture until it clings to the gnocchi.

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