PARISIENNE GNOCCHI WITH PARMESAN CREAM SAUCE & PROSCUITTO

PARISIENNE GNOCCHI WITH PARMESAN CREAM SAUCE & PROSCUITTO
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Ingredients

Parisienne gnocchi

  • 1?4 cup Meadow Fresh original milk
  • 1?4 + 1/8 cup water
  • 13 grams Tararua butter
  • 3?4 cup Edmonds standard grade flour
  • 1-2 tbsp chopped parsley, optional
  • 1-2 size 6 Henergy eggs
  • 1/8 cup Ornelle grated parmesan

Parmesan cream Sauce

  • 2 slices of Verkerks prosciutto or 80 grams of Meadow
  • button mushrooms
  • 1 cup Tararua cream
  • 1/8 cup Ornelle grated parmesan
  • 1?2 cup light chicken or vegetable stock
  • juice of 1 lemon
  • Gregg’s cayenne pepper, to taste
  • 1 cup baby spinach
  • Salad leaves
  • Olivani olive oil
  • Gregg’s freshly ground salt and pepper

The Social Cooking Way

In a small pot bring milk and water to the boil with the butter. Chop parsley. Remove pan from the heat and add flour. Mix well. Return

to a low heat and cook for 1 minute, stirring continuously. Tip into a bowl to cool slightly and mix in chopped parsley and salt. Lightly whisk eggs. Add 3/4 of the beaten eggs to the mixture, a little at a time. Mix well until you have a smooth and slightly sticky dough. Mix in the parmesan. Test the mix by placing a tsp of the dough in a large pan of simmering salted water.

If gnocchi breaks apart add more egg.

Fill a cloth piping bag, fitted with a 2cm nozzle with the mixture and set aside. If mix is quite runny it can be chilled for 30-60 minutes to firm up.

Fry prosciutto until golden. Drain on paper towels. For a vegetarian option, thinly slice mushrooms and saute with olive oil. Add stock and cream to the pan and reduce to a light coating consistency. Mix in cayenne pepper if using and lemon juice to taste. Mix in parmesan until fully melted. Tear or chop prosciutto into small pieces.

Bring a large pan of salted water to a high simmer but not boiling. Squeeze gnocchi mix into the water, cutting with a small wet knife at 2cm intervals. Cook in batches, making sure not to overcrowd the pan. If mix begins to stick to the knife, simply dip the knife into the water between cuts. Cook for 3-5 minutes until firm and cooked through. If not using straight away, toss with olive oil and chill on a large tray in the fridge.

Warm sauce and toss through half the spinach and prosciutto. Finally toss through the gnocchi and serve with a green salad dressed with lemon and olive oil.


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