Gnocchi in a Prosciutto Lined Parmesan Basket

Date: 25 Apr 2014 Author: Jacqui Categories: Food 0


Would you even think that this dish was Gluten Free if it was presented before you? I can even say that gluten free gnocchi made with potato starch seem somehow lighter than their wheat flour counterparts.  Served with a light Dolcelatte sauce and then in a crispy Parmesan basket, lined with prosciutto … can you imagine the flavors? (Serves 4 as starters)


  • 500g floury potatoes (approx 3 medium-large potatoes)
  • 25g butter
  • 1 egg yolk
  • Salt & pepper
  • Smidge grated nutmeg
  • 1/4 cup finely grated parmesan
  • 115g Potato Starch (Fecola di Patate)

Ingredients for the Sauce

  • 100g Dolcelatte
  • Fresh Cream
  • Seasoning
  • Sage Leaves

You will also need approximately 350g – 400g roughly and freshly Grated Parmesan for the Baskets and 8 Prosciutto Slices


Cut the potatoes into 1-2cm pieces. Place in a large pan of cold water and bring to the boil. Boil for 10 minutes, until tender to the point of a knife, and then drain in a colander. Leave in the colander to dry for five minutes, not longer as you need them to be warm in order to melt and absorb the butter and egg yolk.

Pass the potatoes through a potato ricer.  This will ensure the lightest, fluffiest gnocchi possible.  A masher might leave lumps. Add the butter and the egg yolk. Sprinkle in the grated Parmesan and season generously with salt, pepper and nutmeg and mix well to combine.

Now stir in about two-thirds of the potato starch. Using your hand, gently bring the mixture together, gradually adding more starch until you have a soft and silky dough. Tip the dough out onto the work surface and gently knead: you shouldn’t need to flour the surface – if you do, your dough is too wet and you need to add more starch.

Take a handful of the dough at a time and roll out gently into a snake about 1.5cm thick. Cut into pieces about 2.5 cm long and form into the traditional gnocchi either using a fork or if you have a gnocchi board or tool like the Genietti Gnocchi Spoon.  Lay them out on a cookie sheet. Continue until the dough has been used up. Cover with clingfilm and refrigerate whilst you make the the sauce and baskets.

Grate some Parmesan on a course grater and place in 9″ circles on a cookie sheet lined with baking paper, each circle on a separate sheet. Put in a preheated oven (150C) until the cheese melts. Take the sheet out and place, cheese side down over a glass, shaping it into a basket. Gently remove baking paper and leave the basket to cool completely and the cheese has hardened before removing from the glass. Line the cooled baskets with slices of Prosciutto. Place the Parmesan Baskets over a bed of mixed greens.

Prepare the sauce by melting 100g of Dolcelatte and adding some fresh cream to it and some finely chopped sage.  The sauce has to be neither too thick nor too runny. Season with salt, pepper and Chilli if desired. Keep warm.

Bring a pot of water to boil. Take the gnocchi from the fridge and when boiling, drop them in the water. They will float to the surface when done. Mix them in the creamy Dolcelatte sauce and gently place helpings in the lined Parmesan cases. Garnish with either grated Parmesan and or/sage leaves.

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