Toast's ricotta gnocchi - Chicago News and Weather | FOX 32 News

Toast's ricotta gnocchi

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Get this recipe for ricotta gnocchi with spring peas, prosciutto, pecorino Romano, lemon zest and egg yolk courtesy of Myles McVay, executive chef at Toast in Birmingham.

Gnocchi dough ( makes 8 servings)
½ pound whole milk ricotta cheese
½ pound AP flour
2 eggs
Salt
1c AP flour (reserve)

Mix all ingredients except flour reserve in a large bowl until dough forms. Cover with plastic wrap and let it rest for 30 min.. Sprinkle flour reserve on cutting surface and roll dough until ½ inch thickness. Cut into long strips about 12 inches long. Then slice your dumplings to desired size. Cook in boiling salted water for 5 minutes or until they rise to the surface. Rinse under cold water to prevent them from further cooking.

1c English peas
½ pound thin sliced prosciutto
2 cups of Romano cheese
2 cups of heavy cream
2 egg yolks
2 lemons( zest only)
3 T. olive oil
¼ c of packed basil
Salt & Pepper

Heat a large sauté pan with olive oil, then add gnocchi. Cook until lightly brown, then add sliced prosciutto and heavy cream. Reduce the cream until sauce consistency. Finish by adding English peas, cheese, basil, egg yolk and salt & pepper .

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