Gnocchi with Prosciutto Spring Peas and Chanterelles
Ingredients
- 1 1/2 cups fresh peas (frozen can be substituted in a pinch)
- Extra-virgin olive oil
- 3 cloves garlic, smashed
- Pinch crushed red pepper
- 1/4 pound prosciutto, sliced into 1/2-inch wide slices
- 2 cups chanterelle mushrooms, brushed or lightly rinsed and pulled apart
- Kosher salt
- 1 cup chicken or vegetable stock
- 1/2 recipe Chef Anne's Light as a Cloud Gnocchi (I recommend to make a full recipe and freeze half for another use), recipe follows
- 2 tablespoons butter
- 4 tablespoons grated Parmigiano
- 1/2 bunch chopped chives
- 5 large Idaho potatoes
- 2 eggs
- 3/4 cup grated Parmigiano
- 3 to 4 cups all-purpose flour
- 1 tablespoon salt
Instructions
Gnocchi with Prosciutto, Spring Peas, and Chanterelles serves 4 original recipe by Food Network.
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