· recipe ·
Ham and Cheddar Gnocchi Skillet
Cheddar melts smoothly when the thickened milk is taken off direct heat before the cheese goes in. That small temperature choice separates this sauce from a grainy skillet and keeps the ham in clear savory pieces.
Time and servings
- Prep
- 40 min
- Cook
- 80 min
- Total
- 120 min
- Servings
- 4
Nutrition per serving
- Calories
- about 690
- Protein
- 37 g
- Fat
- 30 g
- Carbs
- 66 g
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Prepare the ham
Cut the ham into bite-size pieces. Melt the butter over medium heat, add the ham, and cook until its edges begin to color. Transfer the ham to a plate.
Thicken the milk
Whisk the cornstarch into 1/2 cup120 ml cold milk until smooth. Add the remaining milk and black pepper to the skillet and bring to a gentle simmer. Whisk in the cornstarch mixture and cook until the sauce coats a spoon.
Heat the cooking water
Bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Melt the cheddar
While the cooking water heats, take the milk sauce off the burner. Add the finely grated cheddar a handful at a time, stirring until smooth, then fold in the ham.
Poach the gnocchi
Lower in the shaped gnocchi, lift them out as soon as they float, and let excess water drain away.
Coat and serve
Fold the cooked gnocchi into the cheddar sauce and return to low heat only long enough to warm everything through.
