Recipe of the Day: Homemade Gnocchi in Creamy Sauce

Homemade gnocchi might seem daunting, but this recipe simplifies the process, resulting in a dish that is both elegant and achievable for a weeknight meal. The soft texture of the gnocchi serves as a perfect base for a light summer sauce, incorporating seasonal zucchini, crispy prosciutto, and a rich blend of cream and parmesan. Fresh basil adds an aromatic lift, creating a meal reminiscent of Italian flavors.

The preparation begins with the gnocchi themselves. Potatoes are boiled in their skins, then peeled and mashed while still warm. An egg, salt, and flour are added to form a smooth, soft dough. It's crucial not to overwork the dough or add too much flour, as this can lead to tough gnocchi. The dough is then shaped into small, bite-sized pieces, with optional fork marks to help the sauce adhere better.

While the gnocchi cook in boiling salted water, the sauce comes together. Prosciutto is crisped in olive oil and butter, then set aside. Zucchini, sliced thinly, is sautéed in the same pan until tender. Garlic is added towards the end of the zucchini's cooking time. Cream and grated parmesan are stirred in, along with some of the starchy gnocchi cooking water, to create a smooth, creamy consistency.

Finally, the cooked gnocchi are gently tossed into the sauce. The reserved crispy prosciutto is added back, along with chopped fresh basil and freshly ground black pepper. A final seasoning adjustment is made if needed. The dish is best served immediately, garnished with extra parmesan, basil leaves, and a drizzle of olive oil. For added flavor, cherry tomatoes or young peas can be incorporated, and pancetta can substitute for prosciutto. Toasted pine nuts or pistachios offer a delightful textural contrast.