Farmer’s market time! Potatoes, tomatoes, peaches … how does this go together??!! In mouth-watering dish that’s fit for Sunday dinner!
Russet potatoes are the best choice for making gnocchetti. Be sure to bake or roast them as less moisture in the potatoes means less flour needed to make the dough — the end result is light, pillowy gnocchetti!
Chive Gnocchetti with Prosciutto & Peach Sauce
This favorite captures the very best fresh flavors of summer - fresh herbs, tomatoes, peaches, potatoes and arugula!
- 2 large Russet potatoes about 1 ½ pounds, scrubbed
- 1 tablespoon butter or margarine
- 1/2 teaspoon salt
- 1 egg yolk
- ¼ cup fresh chives finely snipped
- 1 to 1-1/2 cups flour you may not need all of this
- 6-8 very thin slices prosciutto
- 3 tablespoons unsalted butter divided
- 1 recipe chive gnocchetti recipe follows
- ½ pound nectarines cut into wedges
- ½ pound small tomatoes halved
- 1 bay leaf
- 2 teaspoons fresh thyme
- ¼ teaspoon red pepper flakes
- Dash of freshy grated nutmeg
- 2 tablespoons balsamic vinegar
- 2 tablespoons white port
- salt and pepper
- 4 cups arugula for serving
- 2 tablespoons finely chopped chives
Scrub and dry potatoes, prick with fork. Bake at 425°F until potatoes are fork tender, 50 to 60 minutes. Cool until warm to the touch, about 15 minutes. Halve and scoop potatoes out of shells. Rice the potatoes into a large mixing bowl while still warm; add the butter. On very low speed, add the egg yolk and chives, mix just until combined. Add flour slowly, a bit at a time, turning mixer on and off to combine, taking care to not overmix the dough. Check the consistency – the dough should be very soft, but not sticky. If necessary, add more flour to achieve desired consistency.
Turn out onto lightly floured surface. Divide dough into six or eight pieces.
With floured hands, shape dough into long ropes, about ¾-inch in diameter. Cut into even pieces, about ¾-inch long. Place on floured tray.
Makes 6 generous servings.
Slice proscuitto into julienne strips; set aside.
In a large skillet over medium-high heat, melt 2 tablespoons of the butter. When the butter begins to sizzle, add the gnocchetti in a single layer. Cook two minutes, until under side of the gnocchetti begins to brown. Turn them over and brown the other side. Remove to warmed plates and keep warm. Add the prosciutto to the skillet and cook just until it begins to crisp, about 2 minutes. Place prosciutto on warmed plates with the cooked gnocchetti. Add the remaining butter and bay leaf to the skillet. When it sizzles, add the peaches, tomatoes, thyme, pepper flakes, nutmeg, balsamic vinegar, port, salt, and pepper. Cook until fruit begins to give up its juices. Gently toss and heat for about 45 seconds. Taste and correct the seasonings.
Divide the fruit among the four warmed plates, beside and atop the gnocchetti. Toss the arugula with juices left in skillet. Add to the side of the gnocchetti. Sprinkle with chives. Serve immediately.
Can be made ahead, store separated in airtight container. Freeze well. If frozen, do not defrost before preparing; take directly from freezer to boiling water.