Gnocchi with Speck Prosciutto, Arugula, Mushrooms and Bechamel Sauce - Recipe
Gnocchi with Speck Prosciutto, Arugula, Mushrooms and Bechamel Sauce is a yummy and delicious main course with a earthy flavor and a creamy texture. Absolutely fantastic!
- Level: Easy
- Preparation time: 15 minutes
- Total time: 25 minutes
- Yield: 4 servings
Prepare the Gnocchi (recipe for 3lb):
Detailed instructions on how to prepare the gnocchi can be found at the following link: How to make Potato Gnocchi ↪. Use about 1/3 of the described quantities. You can also buy them in most stores.
Boil 2 1/2 pounds of potatoes, peel and mash with a potato masher. Let cool.
Add 1 whole egg, salt and flour. Knead to obtain a homogeneous dough. Cut the gnocchi and give them the characteristic C shape.
The gnocchi are now ready to be cooked.
Prepare the Bechamel Sauce:
Instructions on how to prepare the Bechamel Sauce can be found at the following link: Bechamel Sauce ↪. Use about 1/3 of the described quantities.
In a pot melt 2 1/2 tablespoons of butter in 7/8 cups of milk. Bring to boil at low heat and add about 1 1/2 tablespoons of flour, stirring well to avoid lumps.
Adjust with salt and pepper, add grated nutmeg as desired. Add either milk or flour to reach the desired consistency. The bechamel sauce is now ready to be used for the sauce.
Prepare the Sauce and Cook the Gnocchi:
Wash and slice the mushrooms, mince the garlic and cube the speck prosciutto.
Heat the extra virgin olive oil in a large skillet and saute the minced garlic with the cubed speck prosciutto.
Add the sliced mushrooms and stir fry for additional 5 minutes, stirring continuously.
Bring the heat to the minimum and add the bechamel sauce. Adjust of salt and pepper if desired. Stir occasionally and cook until the sauce has reached the desired consistency. Add few tablespoons of milk if too thick.
At this point, add some arugula in the sauce and stir well. Let rest until the gnocchi are ready to be dressed.
In the meantime, in a large pot, bring to boil enough water, add salt and cook the gnocchi until they float or until ready.
When the gnocchi are ready, dress them with the speck, arugula, mushrooms and bechamel sauce. Lay a bed of arugula on the bottom of the serving dish. Place the gnocchi on top and serve.
Instead of the speck prosciutto you can use Italian or German prosciutto, pancetta or bacon.
Fresh Porcini mushrooms would be the best choice for this recipe. If you are using dried mushrooms, pour them in a cup of warm water for about 30 minutes before draining (discard the obtained liquid) and adding to the sauce. If you cannot find Porcini mushrooms, fresh, dried or canned mushrooms of your choice, may be used.
Speck prosciutto is a type of juniper flavored ham that is salt-cured and cold smoked, traditionally prepared in the northern area of Alto Adige (Südtirol).