Gnocchi Croccanti di Sauris































Recipe of the Month

Gnocchi Croccanti di Sauris
(Crispy Stuffed Gnocchi)

The gnocco croccante is a specialty at Ristorante Alla Pace in Sauris di Sotto, where the crispy dumplings are served on a bed of wilted arugula. If Montasio stagionato is not available, you may substitute any aged cheese such as Parmigiano-Reggiano; you may also use prosciutto di San Daniele in place of the smokier prosciutto di Sauris.

8 ounces prosciutto di Sauris, coarsely chopped
1/2 cup grated Montasio stagionato
1 tablespoon whole milk
2 tablespoons chopped fresh chives
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1-1/2 pounds white potatoes, peeled and quartered
3 cups all-purpose flour
1 tablespoon salt
1 egg
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6 tablespoons butter, divided
12 ounces arugula

For the Filling:
Blend the prosciutto, Montasio cheese, and milk in a food processor until the mixture forms a smooth paste. Stir in the chives. Form the mixture into three dozen balls.

For the Dough:
Place the potatoes in a large pot filled with water; bring to a boil over high heat. Cook until tender, about 20–25 minutes. Drain the potatoes and place in a large bowl; mash well. Cool to room temperature. Add the flour, salt, and egg; mix thoroughly to form a soft dough, adding a little extra flour if the dough appears too sticky to handle. Form the dough into three dozen balls. Press a ball of filling inside each ball of dough, wrapping the dough around the filling to seal tightly. Roll gently to form an oblong shape.

To Prepare:
Bring a large pot of lightly salted water to a boil over high heat. Working in batches, place the gnocchi in the water, taking care not to overcrowd the pot. Cook until the gnocchi rise to the surface; remove them promptly with a slotted spoon.

Melt 2 tablespoons butter in a large skillet over medium heat. Add half the gnocchi; cook until the bottoms are crisp and golden brown, about 3–5 minutes. Turn the gnocchi over and cook 3–5 minutes to brown the other side. Repeat with an additional 2 tablespoons butter and the remaining gnocchi.

Meanwhile, melt the remaining 2 tablespoons butter in a large pot over medium-low heat. Add the arugula; cook, covered, until wilted, about 4–5 minutes, stirring occasionally. Season to taste with salt and black pepper. Divide the arugula among serving plates. Top with the gnocchi; drizzle with any excess butter from the skillet.

Serves 6.