Ricotta Gnocchi with Broad Beans, Prosciutto and Mint

In the latest issue of Dish, we review Sam Mannering's latest cookbook, Food Worth Making. Here's one of our favourite recipes from it.

People seem to be scared of making gnocchi. I have no idea why. Just don’t work the flour in too much - as if you were making scones - and you will be fine. The flour can be gluten free if need be. The ricotta makes this quite a rich dish - you won’t need a huge amount to feel full. Some rocket leaves folded in to the dish just before serving will lighten things up nicely. 

500g ricotta

Bring a large pan of salted water to the boil. 

In a food processor, blend the ricotta, parmesan and salt until smooth. Transfer to a bowl and mix in the flour so that it is just combined with the ricotta.

On a lightly floured surface, with floured hands, roll the mixture out to form thin sausages about 1.5 cm thick. Cut into little pieces about 2 cm long. 

Drop them into the boiling water and cook for about 45 seconds. As they rise to the surface, remove with a slotted spoon and transfer to a large warm dish. 

In a large pan, add some olive oil and let it get quite hot. Add about half the prosciutto and fry slightly. Add the cream, allow it to bubble a bit, then add the broad beans and peas. Add the gnocchi and toss to coat in the cream, then add the rest of the prosciutto. Add the mint just before serving. 

Taste, season if necessary, grate over some more parmesan and serve.