Ricotta Gnocchi W Early Peas And Proscuitto Recipe

How to make it

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• Combine ricotta (if it is watery, allow it to drain in a cheesecloth/coffee filter lined colander in the refrigerator for a couple hours) with egg, nutmeg, and up to 1 cup of flour -add a little flour at a time and continue till dough is soft and sticky.
• Use 2 teaspoons (flatware, not measuring spoons) to form gnocchi: Scoop up a rounded teaspoon of batter, then use second spoon to scoop mixture off spoon and into salted boiling water. Adjust heat to a simmer. When gnocchi floats to the top and is slightly firm to the touch, about 3-4 minutes. Remove using a slotted spoon.
• In 2-quart saucepan, melt butter over medium heat. Continue to cook, stirring, until butter turns golden brown. (If butter gets too dark, it will be bitter.) Remove from heat and add sage. Add gnocchi, peas and diced prosciutto and coat.
• Serve with freshly grated parmesan cheese on top.
• Makes 6 side servings or 4 main dish servings.
• Number of Servings: 6
• Nutritional Info
• * Servings Per Recipe: 6
• * Amount Per Serving
• * Calories: 256.9
• * Total Fat: 12.4 g
• * Cholesterol: 52.6 mg
• * Sodium: 441.5 mg
• * Total Carbs: 22.3 g
• * Dietary Fiber: 3.5 g
• * Protein: 18.0 g