Lemon Ricotta Gnocchi with Crispy Prosciutto
Welcome to Week 16's ultimate time-saver! When you need a gourmet meal at lightning speed, this creamy Lemon Ricotta Gnocchi comes to the rescue. By utilizing quick-cooking fresh gnocchi and a luscious no-cook ricotta sauce, you will have a unique, show-stopping dinner on the table in under 15 minutes.
Ingredienser
- Fresh potato gnocchi800 g
- Prosciutto100 g
- Whole milk ricotta250 g
- Lemon (zested and juiced)1 pc
- Parmesan cheese (grated)50 g
- Baby spinach150 g
- Olive oil1 tbsp
- Black pepper1 tsp
Gör så här
Heat the olive oil in a large skillet over medium-high heat. Tear the prosciutto into bite-sized strips and fry for 2-3 minutes until perfectly crispy. Remove from the pan and set aside.
Bring a large pot of salted water to a rolling boil. Add the fresh gnocchi and cook for 2-3 minutes. They are ready as soon as they float to the surface. Scoop out half a cup of the starchy pasta water before draining.
In a large serving bowl, whisk together the ricotta cheese, lemon zest, lemon juice, grated parmesan, and a splash of the hot reserved pasta water. Stir until the mixture becomes smooth and creamy.
Toss the hot, drained gnocchi and the fresh baby spinach directly into the ricotta sauce. The residual heat will perfectly wilt the spinach. Top with the crispy prosciutto and freshly cracked black pepper before serving immediately.