· recipe ·
Creamy Ham Gnocchi
A thick slice of cooked ham is easier to cut into strips that keep their shape than thin deli slices. Lightly browned edges give it more flavor in a mild cream sauce.
Time and servings
- Prep
- 50 min
- Cook
- 70 min
- Total
- 120 min
- Servings
- 4
Nutrition per serving
- Calories
- about 590
- Protein
- 23 g
- Fat
- 27 g
- Carbs
- 64 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 and onion
Cut the ham into short strips, finely dice the onion, grate the Parmesan, and chop the parsley.
Brown the ham
Melt the butter over medium heat. Cook the onion until soft, then add the ham and continue until its edges are lightly browned.
Heat the cooking water
Use 3 quarts3 liters of water. Bring the cooking water to a gentle boil. Make the ham cream sauce while it heats. Add 1 1/2 tsp9 g of the salt to the water.
Make the cream sauce
While the water heats, lower the skillet heat and add the light cream, nutmeg, and black pepper. Simmer gently until the sauce lightly coats a spoon, then remove from direct heat and stir in the Parmesan.
Poach the gnocchi
Once the sauce is ready, lower the gnocchi into the gently boiling water and stir once. Lift them as they float and transfer them directly to the ham sauce.
Finish with parsley
Fold the gnocchi through the sauce over low heat for 1 minute. Taste before adding any remaining salt, finish with parsley, and serve.
