Hand Rolled Potato Gnocchi

Hand Rolled Potato Gnocchi - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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With prosciutto and red onion jam

Hand-rolled potato gnocchi with prosciutto and red onion jam is a delightful combination of flavours and textures. The gnocchi are soft and fluffy, thanks to not being overworked, and cook perfectly in a non stick pan to avoid sticking. You can make them in advance and refrigerate or freeze.

The prosciutto’s savoury taste, along with the salty bite of finely grated Pecorino cheese, balances beautifully with the sweet, tangy red onion jam. You can buy the jam or follow my simple recipe to make it at home. For the sauce, butter, garlic, and chopped parsley come together to add a rich, aromatic finish. If you prefer not to use wine, substitute with chicken stock for an equally delicious dish.

Ingredients

For the gnocchi 
1Kg - 2.2lbs Starchy potatoes (4-5 large such as russet)
 1⅔ cups - 200g sifted flour 
1 tsp of Salt A little nutmeg 
2 egg yolks A drizzle olive oil
For the sauce and assembly 
8 x thin slices of prosciutto 
1 cup Pecorini cheese finely grated
7oz - 200g Butter 
1 cup white wine 
2 garlic cloves 
1 handful of flat parsley leaves ( chopped)
Salt and pepper

Steps

Step 1
Preheat the oven to 400°F – 200°C.
Step 2
Wash and prick the potatoes with a fork. Bake directly on the oven rack or on a baking tray for about 1 hour, or until a fork easily pierces them. Remove from oven and leave to cool slightly.
Step 3
For the prosciutto while the oven is hot. Line a sheet pan with parchment paper. Lay the prosciutto slices nicely apart and flat on the pan. Place in preheated oven and bake for 7-10 min at 320°F – 160°C. (Do not overcook).
Step 4
then cut them in half and scoop out the flesh. Using a ricer, mash the potatoes over your work area or cutting board. Place the flour in a sieve and sprinkle sifted flour spread out over your work area. Add some salt and freshly grated nutmeg (if possible). Beat the two egg yolks and drizzle over the top of your mixture. 
Step 5
Use two pastry scrapers or similar and gently fold the mixture a few times to combine all the ingredients. Work it into a large ball and very gently knead a few times until the flour is well incorporated. It should be smooth and a little sticky. Do not over work it or your gnocchi will be tough. 
Step 6
Dust with flour and roll into a fat cylinder, dust with a little more flour and cut into four pieces. Take one of the four pieces and continue rolling into a long even roll, like a snake. (maybe call your kids to help!) If you don’t have the bench space, cut it in half and keep rolling. It should be approx. 2cm or half an inch in thickness. About the diameter of a large finger.
Step 7
You can simply now cut them using a pastry scraper or knife. If using a gnocchi board, angle the board resting on your bench, place gnocchi on top and using a little pressure from your thumb roll it down the board. See video for a better understanding. 
Step 8
In a large pot of salted water, bring the water to the boil and add the gnocchi a small amount at a time. Once they start to float, they are almost ready. Scoop out using a slotted spoon, leave out to dry 5 minutes, add a little olive oil.
Step 9
Place a large non stick frying pan on high heat. Add the butter, once melted, toss in the gnocchi and cook so they have a little colour. Add the minced garlic and cook 60 seconds tossing over low heat. Deglaze pan with the white wine, then add the red onion jam, mix well over medium heat. Turn heat down to very low, add the pecorino cheese and toss in butter a little at a time until emulsified in the sauce. Toss in chopped parsley, mix and place on serving plates.
Step 10
Break up the crispy prosciutto using your hands, and place chards over the top of the dish. Serve immediately and Enjoy!

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