Ricotta Gnocchi with Bacon and Prosciutto
Ricotta Gnocchi with Bacon and Prosciutto
Derek Lau
Serves: 2
Preparation time: 30 minutes
Cooking time: 20 minutes
Difficulty: Medium
Ingredients
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400g fresh firm ricotta
1/3 – ½ cup all-purpose flour (depending on how dry ricotta is)
1 tsp salt
½ tsp black pepper
Extra virgin olive oil
1 tbsp extra virgin olive oil
100g prosciutto, sliced
100g bacon, diced
2 garlic cloves, crushed
1/3 onion, chopped
½ cup peas, defrosted
2 tbsp butter
¼ cup cheese (Parmigiano, Grana Padano or Pecorino), grated plus extra for serving
2 tbsp parsley, plus some extra for serving
Salt and pepper to taste
Method
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1. For the ricotta gnocchi, drain the ricotta and crumble. Blot with some paper to remove the excess moisture and even remove the remaining water by placing it into a chux and squeezing if possible. Mix with the flour, salt and pepper. Roll to form a dough (you may need some more flour) and then divide into 4. Roll each roll into 3cm thick and then cut into 1cm lengths. Place the gnocchi onto a baking sheet lined with baking paper. Rest in the fridge uncovered until ready to cook.
2. To cook the gnocchi, place a pot of water on the stove and bring to the boil. Place the gnocchi into the boiling water. When they rise to the surface, they have cooked. Drain, remove and place into baking dish. Drizzle with oil and give it a shake to ensure that they don’t stick together.
3. For the crispy prosciutto, heat oil in a frying pan. Add the prosciutto and fry for 2-3 minutes until golden. Transfer to a plate. Shred with hands and set aside.
4. For the rest of the sauce, add the bacon to the pan, cook until crispy and remove. Place onto paper towel. Keep 1 tbsp of the bacon oil in the pan or add some extra olive oil if required. Add the garlic and onions and cook for 5 minutes until slightly golden.
5. Add the gnocchi back to the pan, then the peas. Sauté until the gnocchi is slightly golden. Add in the bacon, butter, parsley and cheese. Toss until the butter has melted.
6. To serve, garnish with the grated cheese and sprinkle with some extra parsley.
