Food Network
Home> Recipes> Italian>
Potato Gnocchi with Peas, Prosciutto and Ricotta Recipe

Potato Gnocchi with Peas, Prosciutto and Ricotta

Recipe courtesy Tyler Florence, 2008

Show:

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (27)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 27

Showing 1-10 of 27

Sort by:

Newest

  • on January 10, 2012

    Flag

    I made this over the weekend and the reviews were mixed. I loved it, but my husband thought it was "just good". He was not a fan of the lemon ricotta on top. The neighbors seemed to like it too. I will say the truffle oil makes this dish by adding great flavor. I did cheat and use Archer Farms mushroom gnocchi since I was running late. I've used them before and they are wonderful.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 31, 2011

    Flag

    Haven't made it yet, but looking forward to it- I have a good feeling about the sauce and the rest of the recipe. BUT to make it easier, there's no need to make your own Gnocchi (I know it's part of the fun process of making your own dish- Just buy it at the supermarket. SO MUCH easier! At the end of the day, it's the sauce and zesty ricotta cheese that makes the dish.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 11, 2010

    Flag

    OMG!! It was that good!! It was fun and easy to make. Yes, you do have to play with the flour to make the dough right. Mine boiled up very nicely. And the lemon ricotta was amazing too. Such a beautiful presentation. I totally rocked the family with this one. Not one gnocchi left!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 04, 2010

    Flag

    Fresh and delish! This was my first time making gnocchi and was pleased how easy it was. They came out perfect. This would be a great started for a gormet meal or perfect for a luncheon with the girls!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 09, 2010

    Flag

    I love making gnocchi. In my recipe I use ricotta cheese, parmesean egg and flour. I thought, why not try this one. DISASTER. I was able to roll them and make the nice little fork marks in them BUT... after I boiled them in the water for two minutes. they dissintegrated and all I had left was a potato soup. I tried pulling them out and put them in the pea sauce but the end result was just a mashed potato blob. The lemon hint on the ricotta was nice but I would have to rate this one very low. I'm going back to my ricotta recipe.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 07, 2010

    Flag

    I found this to be a very easy recipe, I just had to play with the amount of flour until dough held together better. It did help to let it rest a few minutes. I only made the gnocchi itself to use with a pesto sauce, but it came out fluffy and tender and I even got the hang of the thumb and fork tine roll with dimple. I was very pleased with the result and would recomend this to anyone.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 18, 2010

    Flag

    This would be awsome with chicken parikas instead of dumplings!
    Can't wait to try it.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 17, 2009

    Flag

    As a first time gnocchi-maker, I'd suggest letting the dough rest a tad before deciding you're done adding flour. The potatoes sweat with time. Great recipe!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 02, 2009

    Flag

    They actually didn't turn out like my typical gnocchi that have the consistency of dough clods. Yum!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 30, 2009

    Flag

    Totally loved the flavors, but still working on the gnocchi. Had a lot of the ricotta left over, used it to make Giada's lasagna rolls. Worked well with that also.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 Next »
Advertisement
[an error occurred while processing this directive]

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.