Gnocchi with Prosciutto, Spring Peas & Chanterelles


  • 1 1/2 cups fresh peas (frozen can be used)
  • EVOO
  • 3 cloves garlic, smashed
  • pinch crushed red pepper
  • 1/4 pound prosciutto, sliced into 1/2 inch wide slices
  • 2 cups chanterelle mushrooms, brushed or lightly rinsed and pulled apart
  • kosher salt
  • 1 cup chicken or vegetable stock
  • 1/2 recipe Chef Anne’s Light as a Cloud Gnocchi (make full and freeze half to use later)
  • 2 tbsp butter
  • 4 tbsp grated Parmigiano
  • 1/2 bunch chopped chives


  1. Bring 2 pots, 1 large and 1 medium, with well-salted water to a boil over medium heat.
  2. Set up a bowl of well-salted ice water.
  3. Blanch fresh peas in the medium pot of boiling water until they are cooked but still crunchy and then immediately plunge them into the salted ice water.
  4. Remove from ice water and reserve.
  5. Coat large saute pan over medium heat with olive oil.
  6. Add smashed garlic cloves and crushed red pepper.
  7. Bring pan to a medium high heat.
  8. Remove garlic when it has become golden brown and aromatic.
  9. Add prosciutto and saute until it starts to get crispy, 1 to 2 minutes.
  10. Add the mushrooms and season with salt.
  11. Saute for 3 to 4 minutes and TASTE to see if they are delicious.
  12. Add peas and chicken stock and season with salt.
  13. Simmer until stock has reduced by about half.
  14. While stock is reducing, add gnocchi to large pot of salted boiling water and cook until they float and get very puffy.
  15. While gnocchi is in boiling water, add butter to the pan with the mushroom mixture and cook over low heat and swirl to incorporate.
  16. When gnocchi are cooked, carefully remove them from the cooking water adn add them to the pan with mushrooms.
  17. Toss or stir to combine.
  18. Cook gnocchi with mushroom mixture until it clings to the gnocchi.
  19. Add grated Parmigiano and the chopped chives.
  20. Transfer to serving bowls and serve immediately.

Courtesy of The Food Network and Anne Burrell


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