Gnocchi are so easy to make, children can have fun putting them together and eating them up. Gnocchi can also be served as a side dish to a meat main course; in this case, omit the sauce and simply replace with melted butter and herbs or garlic.
- Prep: 50 min
- Cooking: 20 min
- Gigi sauce
- 1 tbsp (15 mL) butter
- 1 Container (8 oz/225 g) mushrooms sliced
- 3/4 cup (180 mL) prosciutto diced
- 1 medium-sized red bell pepper diced
- 2 garlic cloves minced
- 1 1/2 cups (375 mL) homemade or store-bought tomato sauce
- 3/4 cup (180 mL) 15 % cream or 18% cream
- 1/4 cup (60 mL) Canadian Parmesan grated
- 2 green onions minced
- Fresh basil minced
- 1 1/4 cups (310 mL) Canadian Ricotta
- 3/4 cup (180 mL) fresh basil well packed
- 1/3 cup (80 mL) Canadian Parmesan grated
- 1 egg
- Salt and pepper to taste
- 1 1/2 cups (375 mL) all-purpose flour
- Additional flour to make the gnocchi
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In a large skillet, melt the butter over medium-high heat and sauté the mushrooms for a few minutes. Add a little salt and some pepper. Add the prosciutto, red bell epper and garlic and continue cooking for a few minutes. PStir in the tomato sauce, cover, and simmer on low heat for 10 minutes. Add the cream, the Parmesan and the green onion. Reheat and serve with the gnocchi.
Place all ingredients, except for the flour and olive oil, in the bowl of a food processor and mix until smooth. Add the flour and pulse just enough to mix everything up. Place the dough on a floured work surface and gently work the dough. Shape into balls the size of a marble. Using a fork, press the balls while rolling slightly; flour the fork if it gets too sticky.
In a pot of boiling salted water, cook half of the gnocchi at a time for 2 to 3 minutes. Remove with a slotted spoon and continue with the 2nd half. Serve immediately or sprinkle with a bit of olive oil.
Get a head start: The gnocchi can be made and cooked up to 2 days in advance; simply put them in boiling water to heat them up. You can also freeze both raw and cooked gnocchi: freeze them on a baking sheet lined with parchment paper for 1 day before transferring them to a freezer bag.
Practical tips: For 3/4 of a cup (180 mL) of prosciutto cubes, you will need 1 slice approximately 1/4 in (1/2 cm) thick, which is about 4 oz. (120 g).A 10-oz. (300-g) container of Canadian Ricotta will be enough for the quantity required for this recipe, which is 1 1/4 cups (310 mL).
Tips: Replace the basil in the gnocchi recipe with 3 tbsp (45 mL) of basil pesto. You will need to slightly increase the amount of flour as a result.
For a flavour twist: For a lovely crunchy-yet-soft effect, brown the gnocchi in olive oil for a few minutes before serving.
Children can help too: Children will have fun shaping the small balls of gnocchi dough and pressing them with a fork.
Decrease the carbohydrate content: To lighten the Gigi sauce, replace the cream with the same quantity of homemade béchamel sauce.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||25 % / 272 mg|
|Vitamin C:||54 %|