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Gnocchi with Prosciutto, Spring Peas, and Chanterelles Recipe

Gnocchi with Prosciutto, Spring Peas, and Chanterelles

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Average Rating:

Total Reviews: 75

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  • on July 23, 2009

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    These gnocchi were easy to make and came out perfect. I especially loved the tip about freezing them, which worked wonderfully. The sauce is great as well although I didn't have chicken stock so I used white wine instead and it was fantastic.

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  • on July 23, 2009

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    Fabulous recipe. I've had trouble making gnocchi before-- gummy, too potato-ey, falling apart-- these were indeed "light as a cloud". Made tons of gnocchi. I have a huge batch in the freezer. The sauce was amazing too. I had to modify it based on my pantry. I used 1/2 cup of leeks and some chopped garlic and took the crispy prosciutto out and only added it back in near the end (kept its texture, and used fresh peas (so much better than frozen and heavy cream. I didn't have any mushrooms on hand, so I skipped that. Amazing gnocchi! Better than most restaurants. One small tip, I made more than 5 logs, more like 20 and then cut the gnocchi into pieces. It kept its shape much better and was easier to form.

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  • on July 20, 2009

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    I thought I followed instructions. They rolled up nice and pretty just like Anne's did on tv. I put flour on them until they were not sticky. When I put them in the boiling water, I watched until they came to the top and were a little puffy. I think I might have the problem that another reviewer had in that they were light, but they just were like dissolved mashed potatoes. Is that what they are suppose to do? I know that I am the problem, but can anyone tell me what I might have done wrong? Thanks! They stil tasted good, but they didn't look like what I thought they should.

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  • on July 15, 2009

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    I was so excited to make this recipe, but so disappointed with the way it turned out. The rest of the dish (the sauce was great, but the actual gnocchi were not to my liking. This is supposed to be her light as a cloud gnocchi, and it was some of the heaviest gnocchi I've ever had. I'll be the first to admit that I probably did something wrong to make it turn out the way it did, but still...disappointing after all the other amazing recipes I've used from foodnetwork.com

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  • on July 13, 2009

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    I made this for 3 gluten intolerant friends who are vegetarians. I used a wheat and gluten free all purpose flour. I was afraid that they gnocchi would not hold together but it worked like a charm. The gnocchi were so light and had a great potato taste. For the sauce I used sun dried tomatoes instead of prosciutto and broth from reconstituting dried mushrooms instead of chicken stock.
    The Chanterelles were $40 a pound so I used cremini instead
    Also I would lucky enough to find fresh peas... just the right time I guess.
    I wanted to write because with a little imagination you can adapt recipes for vegetarians and gluten free friends!

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  • on July 10, 2009

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    This was my first attempt at gnocchi, and Anne's specific and entertaining directions kept me going. The gnocchi were delicious--and I love that I didn't have to roll them on a gnocchi board or fork, which intimidates me a bit. We didn't have the fancy mushrooms available, so I used baby bellas. Delicious!

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  • on July 04, 2009

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    I have yet to make these but am a fan of Anne's show and her dishes, (see Anne's Pignoli Cookies. However, I had to respond to Lisa from Joyzee. You must have Anne's show on mute when you watch it, as her overuse quote of "big fat fill in the blank" is definitely her "yummo" or "bam" as you put it. Not to mention her "thank you for coming bowl" or her "beautiful" food. Everything she makes is always "beautiful". So don't be hating on the others when Anne falls right in line.

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  • on July 03, 2009

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    I am an Italian woman who was raised in the kitchen cooking with my Nonna. I tried this recipe and I have to say, no other recipe for Gnocchi comes close to this one. My son and daughter never cared for Gnocchi, but after tasting these they said, "Mom, can you make these again?" They are so light and fluffy and I do believe the refrigeration of the riced potatoes does the trick. It does eliminate the need for a larger portion of flour which is exactly why they are so light. I love how Anne cooks and it is such a pleasure to see new talent without the "bam" the "yummo" the "tablescapes" and of course, "Jeffrey".

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  • on July 02, 2009

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    Dear Anne,

    I love making gnocchi......never made it before, but now I know I love it. I'm going to make gnocchi for the rest of my life, and often. It was fun to make, just like you said on your show. I'll add my own touches of course, but what a great fun food.

    Pancetta is salty...I didn't need anymore for the salty taste. I put too much salt in the cooking waters, too. The whole dish ended up palatable and delicious, but too salty for me. Hubs likes extra salt, so he gobbled up every bite.

    If you ever want to come to WA state, there is a great place to cook and sell books here at Sur La Table in Kirkland, WA. Martha Stewart came here a couple or so years ago, after her stint in jail, poor thing, and it was a big success. I can get at least five or six people there for you. Others I don't even know will come in droves, IIm sure, to see you!

    If you want, you can stay here with us (bring a dog or two if you want - we love pets - I hope you're not allergic to cats, or if you would rather have more privacy, there are several good hotels close to Sur La Table.

    You are the best. Thank you for teaching me about gnocchi. I made two of your other recipes from the same show. They turned out delicious. I've only watched you before, not made anything. The gnocchi got me, totally. You inspired me to try your creations.

    I like how you explain the whys and wherefores in your recipes. Your tips are so important! You say why what has to be done. I always want to know why, or I will look for the shortcut.

    Snow on the mountain! LOL! Yep! Sure was and loved the eggs and cheese pouring on.......what a fun dish to make. Better than bread, which I only make in a machine....

    Thanks, Anne. I will contine to watch your program on the Food Network.

    Sincerely,

    Susan Sparks

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  • on June 30, 2009

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    I loved this dish--very, very satisfying! I took note of another review that this dish is quite salty without adding a lot of salt, so I actually went a step further and didn't add ANY salt when cooking. I found the final result to be fine to my taste (I do like salty foods. I also added half of a chopped medium yellow onion (incidentally, I also like onions, and cooked the sauce at a very low heat until it came time to reduce the stock and raised the heat a bit. I'm very glad there's a big vat of this in my kitchen right now -- this will be lunch tomorrow, and possibly dinner as well. =

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