We're elevating the classic Italian dumpling with the vibrant sweetness of spring peas, the creamy lightness of ricotta, and a rich, nutty brown butter sage sauce. Topped with crispy prosciutto for a salty crunch, this dish is intelligent comfort food with a sophisticated twist.
A Celebration of Spring
As the Lexington area spring bursts into full bloom, our plates deserve a similar transformation. The bright green of fresh peas, the delicate sweetness of ricotta, these flavors call for something special. That's how this unique gnocchi dish came to life - as an intelligent marriage of seasonal ingredients and timeless Italian techniques.
Making gnocchi from scratch can seem daunting, but incorporating ricotta into the dough makes it surprisingly light and tender. The fresh peas add a burst of sweetness and vibrant color. And the brown butter sage sauce? Pure magic. The nutty aroma and flavor of browned butter, infused with the earthy fragrance of sage, coats the gnocchi in a rich, comforting embrace.
The crispy prosciutto is the final flourish, adding a salty counterpoint to the sweetness of the peas and the richness of the sauce. Each bite is a symphony of textures and flavors: the pillowy softness of the gnocchi, the creamy sauce, the salty crunch of the prosciutto.
This dish is as elegant as it is satisfying, perfect for a special occasion or a comforting weeknight meal. It's a testament to how simple, high-quality ingredients, thoughtfully combined, can create something truly extraordinary. It is pure artistry on a plate.
Spring Pea & Ricotta Gnocchi with Brown Butter Sage Sauce & Crispy Prosciutto: The Recipe
Yields: 4 servings Prep Time: 30 minutes Cook Time: 20 minutes
Ingredients:
- For the Gnocchi:
- 1 pound ricotta cheese, drained
- 1 large egg, lightly beaten
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup all-purpose flour, plus more for dusting
- 1 cup fresh or frozen peas
- For the Brown Butter Sage Sauce:
- 1/2 cup (1 stick) unsalted butter
- 10-12 fresh sage leaves
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- For the Crispy Prosciutto:
- 4-6 slices prosciutto
Process:
- Make the Gnocchi: In a large bowl, combine the drained ricotta, egg, Parmesan cheese, salt, and pepper. Gently stir in the flour until just combined. Do not overmix. Gently fold in the peas.
- Shape the Gnocchi: Lightly flour a clean work surface. Turn the dough out onto the floured surface. Gently roll the dough into a long rope, about 1/2 inch thick. Cut the rope into 1-inch pieces. You can leave them as is, or gently roll each piece over the tines of a fork to create ridges.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Gently drop the gnocchi into the boiling water, a few at a time. Cook until they float to the surface, about 2-3 minutes. Remove the gnocchi with a slotted spoon and set aside.
- Make the Brown Butter Sage Sauce: While the gnocchi are cooking, melt the butter in a large skillet over medium heat. Add the sage leaves and cook until the butter is browned and fragrant, about 3-5 minutes. Be careful not to burn the butter. Remove the skillet from the heat. Stir in the Parmesan cheese. Season with salt and pepper to taste.
- Crisp the Prosciutto: While the sauce is browning, preheat your oven to 400°F (200°C). Lay the prosciutto slices in a single layer on a baking sheet lined with parchment paper. Bake for 5-7 minutes, or until crispy. Remove from the oven and let cool slightly before crumbling or tearing into pieces.
- Assemble and Serve: Gently toss the cooked gnocchi with the brown butter sage sauce. Divide the gnocchi among plates. Top with the crispy prosciutto. Serve immediately.
Nutritional Estimate (Per Serving)
- Calories: 500-650
- Protein: 25-35g
- Fat: 30-40g
- Carbohydrates: 30-40g
This Spring Pea & Ricotta Gnocchi with Brown Butter Sage Sauce & Crispy Prosciutto is a celebration of flavor and texture. It's an intelligent dish that will impress your guests and satisfy your cravings.
