Hello friends!
It’s “throw-back-thursday” and I wanted to share a recipe I had published several years ago, when I first got married. I spend so much time finding new recipes that I sometimes forget the great ones I’ve already made 🙂
Here is the original post:
I am so excited to share this recipe with you. Its a real winner. When I tried it – I thought of you and said…”Must… blog!”
As you may or may not know, all I think about is…”what are we eating tonight, tomorrow, next week, & right now…” Especially now that I’m married and in charge of all the meals, I spend time, happily scouring my many cookbooks or the Food Network site for tasty & easy new recipes.
My faithful follower and fan, my husband (God bless him), is my guinea pig (like he has a choice) ; he loves this one! He’ll never tell me he hates something, he’s a smart man, but I sure know when he LOVES something 🙂 However, with the praise, there is a funny downside. I constantly get blamed for any ounce of weight gained, tight fitting jeans and shirts..lol
Now on to the recipe! Its super easy , its different, quick to prepare and looks beautiful! You’ll love the different flavors and textures – the pillowy gnocchi, the salty and crisp prosciutto and the amazingly fresh tasting lemon ricotta that you dollop on the side 🙂 Its too delicious!
Yield: 4 servings
Ingredients
- 1 package of gnocchi 500g
- 1+ 1/2 cups frozen peas, thawed
- 3-4 slices of prosciutto/Serrano ham
- 1 French shallot, finely diced
- Extra-virgin olive oil
- Salt and pepper
- 1 tablespoon butter
- Freshly grated Parmigiano Reggiano
- 2 cups Lemon Ricotta (recipe below)
Lemon Ricotta:
- 1 cups good quality ricotta cheese
- 1/2 lemon, zest and juice
- Salt & pepper to taste
Place the ricotta cheese in a mixing bowl and add the lemon zest and juice. Season with salt & freshly ground pepper. Set aside.
Directions
Preheat oven to 400.
Place about 3 strips of prosciutto on a sheet pan covered in parchment paper and place in a preheated 400F degree oven. Cook until crispy, about 8 to 10 minutes.
