Gnocchi are Italian potato dumplings eaten traditionally as a first course, as alternatives to soups and pasta. Different Italian regions have different recipes for making gnocchi but the common denominator for these regions is, they like their gnocchi home-made.
Well, I did not make my gnocchi and my excuse? I am not Italian. 😀 But I bought some fresh ones for this recipe, gnocchi with prosciutto and chilli. The recipe I found on Taste.com.au’s website uses ham instead of prosciutto. I thought the smoky flavour of prosciutto would make it more interesting. I also added a few sliced sun-dried tomatoes for added texture, colour and flavour of course.Ingredients
- 100g prosciutto slices
- 500g fresh gnocchi
- olive oil cooking spray
- 1 long red chilli, deseeded, finely chopped
- 3 green onions, thinly sliced
- 1 garlic clove, crushed
- 50g sun-dried tomatoes, not marinated
- 1 cup extra-light sour cream
- 1/3 cup flat-leaf parsley leaves, finely chopped
1. Preheat grill on medium-high heat. Line a grill tray with foil. Spread prosciutto over prepared tray and grill for 4 to 5 minutes or until light golden and crisp. Remove to a plate. Set aside to cool. Roughly chop prosciutto.2. Cook gnocchi in a large saucepan of boiling water, following packet directions, until tender.
3. Meanwhile, spray a large, non-stick frying pan with oil. Heat over low heat. Add chilli, sun-dried tomatoes, onions and garlic. Cook for 2 to 3 minutes or until soft. Combine sour cream and 1/4 cup cold water in a jug. Mix well.4. Drain gnocchi. Add gnocchi, cream mixture, parsley and prosciutto to frying pan. Toss over low heat until warmed through. Season with pepper. I was reading the reviews for this dish and one woman said she couldn’t believe how cheesy creamy this dish was when there was no cheese ingredient. True enough, this was one very cheesy and creamy dish that was really enjoyable.Recipe adapted from Taste.com.au