The Recipes

Visiting framily

Okay, so food got consumed before I could take a picture.  But let me tell you, the company and noise in my house was so worth the lack of picture.  It was old friends/family; the best reason to cook.

After two hours of my friend and I watching baseball on TV and her gorgeous son playing in my living room, it was feeding time.  We reheated pizza for the toddler, but low and behold, after he tried the following, he wanted more pasta and peas!!

Child-proof Gnocchi


- 5 large baking potatoes
- 2 eggs
- 1/4 c. grated parmesan cheese
- Salt
- 3-4 c. flour

Preheat the oven to 375 degrees.

Poke holes in the potatoes with a fork and place in the oven.  Bake for 45 minutes-1 hour.  Check the potatoes; you should be able to insert a fork and have the potatoes be very soft all the way through.  Allow them to cool enough to handle, but peel them when they are still hot.  Pass the potatoes through a potato ricer onto a large platter or cookie sheet.  Pop the potatoes into the freezer for a few minutes, then allow them to cool completely in the refrigerator.

When fully cooled, put the potatoes on a lightly-floured work surface.  Just like creating other pasta dough, create a well and put the eggs and cheese in the middle.  Salt the mixture and combine with your hands.  Sprinkle 2 c. of flour over the top and start combining.  Add 1-2 more cups of flour until the mixture is no longer tacky.

Using your hands, take small portions of the dough and roll them into long, 1/2 in. ropes.  Cut the pasta into inch pieces.  If you like, use the back of a fork to lightly indent the gnocchi.  This a huge batch, so freeze the gnocchi on your platter/cookie sheet before transferring to a storage bag. 

Then, when you have visiting framily and need to make something in a pinch, here you go:

Gnocchi with peas and prosciutto


- 12-15 gnocchi per person
- One shallot, chopped
- 1 c. peas, frozen
- 1 lg. garlic clove, minced
- 3 thin slices of prosciutto, sliced
- Pinch crushed red pepper
- 1 T. butter
- 2 c. chicken or vegetable stock
- flat-leaf parsley, chopped for garnish
- freshly-grated parmigiano reggiano
- salt
- pepper
- olive oil

Bring a large pot of water to a boil; salt liberally.

In the meantime, heat 1 T. of olive oil in a large skillet and add the shallot.  Allow it to soften and season with salt.  Add the garlic and stir, letting it cook another minute.  Add the crushed red pepper and peas.  Lightly salt again.  Once the peas have thawed and started to cook, add the prosciutto and cook for another minute.

At this point, add your gnocchi to the salted and boiling water.

Add the butter to the pea and prosciutto mixture.  When it melts, add the stock and allow it to simmer.  The gnocchi should float to the top; allow them to cook 1-2 minutes once they have floated.  This will make them incredibly fluffy.  Using a slotted spoon, transfer the gnocchi to your serving dish or plates.  Add a small ladle of the pasta water to the sauce, stir to combine and pour over the gnocchi.  Garnish with freshly-grated parmigiano reggiano and chopped flat-leaf parsley.

Make extra peas for the kiddos!