Market Recipe: Spring Vegetable & Ham Gnocchi


Spring Vegetable & Ham Gnocchi
By Chef Andre Natera


4 potatoes
1/2 cup cake flour
1/4 cup ricotta
1/8 cup Parmesan
2 eggs beaten
1 pinch nutmeg
*Note from the chef: Quantities may vary depending on the starchiness of the potatoes and the water content of the ricotta. It is important that the dough feels slightly dry but not crumbly.

Boil the potatoes until fully cooked, cut them in half, scoop out and pass through a rice mill. In a bowl combine the eggs, flour, nutmeg, and cheese and mix until slightly dry.

Roll the gnocchi into long cigar shapes and cut into 1 inch long pieces. Cook in salted boiling water until it floats. Remove from the boiling water and chill.

To assemble the dish:

1 cup chicken stock
1/4 cup Parmesan
1/4 cup diced ham
One cup of chopped cauliflower
One cup of sliced carrots
2 tablespoons of butter
Freshly ground black pepper and salt to taste

Sauté the vegetables and ham in olive oil. Then add the chicken stock and bring to a simmer. Add the gnocchi, Parmesan cheese and butter, season with salt and pepper and let simmer until a slightly thick sauce is formed. Serve.

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