Villa Campestri Olive Oil Resort is finally open and we are very excited to welcome our 2015 guests, including many who are arriving to spend the Easter holiday with out family. Since this is a holiday not only centered around Italian festivities, it also happens to be a lot about food. We are whipping up a storm in our restaurant, L’Olivaia and wanted to take the chance to share a recipe inspired from here that is not only easy but which tends to please everyone, from young to old.
First things first, the gnocchi, we will explain how to make the gnocchi another day but since we make all of our pasta in-house, we would love to show your family and friends how its done through one of our fun cooking classes. For this recipe, we used gnocchi made from semi-integrale flour from an old mill Margheri di Ronta.
For the sauce, we went for fresh spring peas, which you can find in any local farmer’s markets around Tuscany. We are big believer in buying local since this encourages us to eat things seasonally, which Italians have been doing for centuries.
You also need excellent prosciutto ham, which you can pick up at any local butcher shop. Again, we encourage you to skip the supermarket and head to a local macelleria which a butcher can help you find the best version for your dish. We also add heavy cream and butter.
Since the gnocchi cook very quickly, you want to do this last. Make sure that the water is boiled and salted before adding your gnocchi. When they pop to surface, that means they are ready.
For 4-5 Portions, you would need about 113 grams of spring peas, 57 grams of prosciutto sliced julienne style, 113 grams of heavy cream, 3 spoons of butter.
For the sauce, heat the heavy cream in a saucepan, be careful not to burn it and then add the peas. Butter comes next which you can whisk together before adding the prosciutto. Simmer a bit longer than pour over the fresh gnocchi, you can shave Parmesan on top for a finishing touch. It’s an extremely easy dish, yet can be perfected by using the best ingredients. The great thing about recipes is that they are meant to be modified, changed updated and made your own — we say try it out and then add whatever seasonal veggies you have in your area.
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