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    Potato Gnocchi Filled with Grana Padano Riserva and Prosciutto, garnished with Courgette and Basil Pesto

    4 people
    T460 min
    Senza Lattosio


    • 800 g potatoes
    • 150 g prosciutto
    • 200 g Grana Padano Riserva
    • 2 eggs
    • 3 courgettes
    • 1 tablespoon of almonds
    • 1 tablespoon of pine nuts
    • fresh basil
    • extra virgin olive oil
    • flour
    • salt & pepper


    STEP 1

    Boil the potatoes in plenty of salted water. Let the potatoes cool, then peel and mash them.
    In a bowl, mix the mashed potatoes with 1 egg and some flour and with your hands until obtaining an even and non-sticky dough.
    In a mixer, blend the prosciutto with half the grated Grana Padano Riserva and 1 egg to make a thick, evenly combined cream.

    STEP 2

    Form the dough into gnocchi on a floured work surface by dividing the dough into several pieces and use your hands to form cylinders measuring about 3 cm in diameter.

    STEP 3

    Use a knife to cut the gnocchi into 3-cm-long pieces and fill the centre with the prosciutto cream, using a pastry bag. Close the gnocchi well with your fingers, making them into round balls and refrigerate for 30 minutes on a floured baking sheet, covered with plastic wrap.

    STEP 4

    Prepare the courgette pesto by combining the grated courgettes, almonds, pine nuts, grated Grana Padano Riserva, basil leaves and a little olive oil in a mixer. Purée everything until the mixture is soft and smooth. Add salt and pepper if necessary.

    STEP 5

    Cook the gnocchi in plenty of salted boiling water for 2-3 minutes until they start rising to the surface.
    Serve hot with the courgette pesto, garnished with basil leaves and extra Grana Padano cheese on the side.