Gnocchi with Prosciutto, Spring Peas, and Chanterelles

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This was great. The Gnocchi really were very light. In fact, they may have been a little too light. It was almost like eating little balls of mashed potatoes-- but that's not bad. They held together fine. next time, i will add a little more flour. The sauce was amazing and a great compliment to the dish. I added a little lemon zest and some white wine to brighten it up a bit and used a mix of mushroom since I couldn't find all Chanterrels but other than that, followed it pretty closely.

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Over my many years as a home cook I have tried gnocchi a few times and have always been disappointed with both the tedium of contruction and the texture. I found my gnocchi to be dense and "gummy." I would occasionally try a new recipe hoping that by changing the proportions or adding an ingredient I would make something similar to the gnocchi I enjoy eating out. I made Anne's "Light as a cloud Gnocchi" following everything she did on the episode and THEY WERE GREAT!!! I especially appreciated the flicking on to a floured sheet pan technique. This is why I love her shows. Bless you Anne Burrell. I am a gnocchi machine.

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Ok, I confess we used store bought gnocchi. But this recipe was still great.

Keep in mind the prosuitto and cheese will add more salt to the flavoring, so I wouldn't be as liberal with the salt as this recipe suggests. Otherwise it was great. would deffintiely make again.

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Oh baby, as Anne would say. This is a delicious recipe for making and using Gnocchi. If I take the time to make gnocchi, I want the sauce to be a real compliment to the dish and this it was. This was time well spent. Thanks Anne