Gnocchi with a Rich Cream Sauce

This recipe comes from an old high school friend, Jenn. I would tell you we met while working on the school newspaper together, but then you would think we were nerds, so I will refrain. I will say this about Jenn, her recipes are AMAZING! She shares those recipes (and their price breakdowns-she’s just as frugal as we are!) on her blog A Cook’s Quest. Every recipe she’s posted on her site that we have tried, my family has gobbled up! Thanks for sharing Jenn.

Gnocchi
Makes 2-4 servings depending on size.  This recipe can easily be doubled, tripled, etc. for larger families.

4-5 medium potatoes, scrubbed clean
1 cup flour
1 large egg
salt and pepper
1-2 tsp garlic powder

Sauce:
Ham (4 oz diced)
Frozen Peas, (about 6 oz)
1/2 cup parmesan cheese
1-2 cloves of garlic
Heavy Cream

Bake the potatoes at 425 F until cooked all the way through.

Cut potatoes in half, and using a fork scrap the inner flesh of the potato into a bowl. Try not to mash the potato, but almost shred it into the bowl so the potatoes stay light and fluffy.  If you have a ricer or food mill you can also run the potatoes through it for a more uniform size.

Add flour, salt, pepper and garlic powder and toss gently to combine.  Make a well in the center, and add the egg.  Carefully combine all the ingredients until well combined.  Turn the dough out onto a floured work surface and knead gently and form into a ball.

Cut the dough into fourths.  Roll each fourth into a long rope about 3/4 of an inch in diameter.  Cut the rope every 1 inch to make the individual gnocchi.

Next comes the fun part.  Putting the ridges on the pasta.  It takes a little bit of practice, but I decided that I personally prefer them to look a little “rustic” and lucky for me, I am good at that method!  Using two forks, place a piece of dough between them and roll gently.  The tines of the fork will create indentations on the pasta which will help hold the sauce.

Heat a pot of water or chicken broth (my preference) to boiling.  Drop the gnocchi in.  You will want to do this in batches so the pot doesn’t become over crowded.  Gnocchi are called the smart pasta because they sink when first placed in the boiling liquid, but float to the top when almost done.
After the gnocchi float to the top, continue simmering 2-4 minutes until done all the way through. Drain well.
While cooking the gnocchi, start your sauce.  In a pan, saute ham until it starts to brown.  Add garlic and cook for a minute stirring constantly to prevent it from burning.
Add the cream and allow to simmer gently, stirring often.  Add the cheese, and frozen peas and  continue simmering until the cream has thickened to your liking.  Add in the gnocchi and heat for one minute.  Plate up and enjoy with someone you love!
Total Cost $4.32
Potatoes $.25
Flour $.08
Egg $.13
Seasoning $.02
Cream $1.39
Ham $1.40
Peas $.50
Garlic $.05
Parmesan $.50

Comments & Reviews

  • Sophie

    Ive been craving Chicken Gnocchi soup from Olive Garden for a while. This looks like a yummy alternative!!

    • Amber

      While I like the gnocchi soup, the OG’s Chicken Gnocchi Veronese is my favorite favorite. I dream about it. In fact, just talking about it means I might have to stop by there for lunch!!

  • Camille

    I just ate the Chicken Gnocchi soup at Olive Garden last night and I LOVED it. Thank you for posting this recipe. I am excited to try it– and save money doing it too.

  • HeatherF

    Yummy! Hey small world I know Jenn too and love looking at her site, we met about 7 years ago with a mom’s playgroup then I signed up with Pampered chef through here, Hi Jenn! 🙂

    • AJ

      Hi Heather F, this is so off topic but I’m wondering if you are still a pampered chef consultant, do you still have any of the old round pizza stones without the handles? I am looking for 2 large old style ones. We homemake our pizza and stuff the crust, so we roll the crust out over the stone, then put the cheese around, then fold the crust back over and seal it. The handles are very hard to work with when we make it. Thanks!

      • Heather

        I’m not a consultant anymore but I still love their stuff! Ya I thought the handles woulda made it easier but guess not for pizza. I just have my round stone and still love it. Try ebay?

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