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Ingredients
- 7 ounce ricotta cheese
- 1 ounce grated Parmigiano-Reggiano cheese
- 1/2 ounce roasted garlic, puree
- 1 x egg
- 1 x sprinkling of salt
- Â Â white pepper
- 1/2 c. spinach, blanched, squeezed dry, pureed
- 2 ounce all purpose flour
- 2 ounce butter
- 1 c. peas
- 2 ounce prosciutto, slivers
- 8 x sage, leaves
Directions
- In a medium bowl, combine the first 7 ingredients. When well mixed, incorporate the flour, but don't overwork. Let the dough rest for an hour. Quarter the dough and roll each piece into a long, slender rope. Cut into 1-inch pcs and put a fingerprint in the top to create a "Sauce Catcher".
- Cook in simmering, salted water till the gnocchi float. Remove and let air dry and cold on a buttered tray. In a large frying pan, heat the butter till it bubbles, add in the peas, sage and gnocchi, and pan-fry till lightly coloured. Add in the prosciutto and serve. Grate the Parmesan cheese over the top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 117g | |
| Recipe makes 4 servings | |
| Calories 275 | |
| Calories from Fat 164 | 60% |
| Total Fat 18.49g | 23% |
| Saturated Fat 11.11g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 157mg | 7% |
| Potassium 185mg | 5% |
| Total Carbs 16.05g | 4% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.1g | 1% |
| Protein 11.49g | 18% |
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