Small green gnocchi with raw ham and béchamel sauce

Find out how to make this tempting and refined first course of green gnocchi with Raw Ham petals.

20 Minutes 4 People
Small green gnocchi with raw ham petals and béchamel sauce
Ingredients: 
Ingredients List
For the béchamel sauce:
200 ml milk
20 g flour
20 g melted butter
a pinch of salt
For the green gnocchi:
500 g potatoes
300 g spinach
80 g flour
A pinch of salt
the zest of half a lemon
For the sauce:
40 g pine nuts
A pack of Raw Ham
350 g mangetout
Extra virgin olive oil
Zest of half a lemon
salt and pepper to taste

A recipe made from seasonal ingredients, this is a typical dish of traditional Italian cuisine, but endowed with a touch of originality, thanks to all the little details that make it so special. The green gnocchi, mangetout, raw ham petals, pine nuts with a light béchamel sauce make an ideal dish for Sunday lunch or a romantic dinner date.

Popular with adults and kids alike, Negroni raw ham is the ingredient that makes this gourmet recipe so special. To make your green gnocchi, start by preparing the spinach.

Small green gnocchi with raw ham petals and béchamel sauce

The Recipe:

Wash the spinach thoroughly and blanch it in slightly salted boiling water. Boil the potatoes with their peel on until soft. Strain the spinach, squeeze it well and blend it finely in the food processor. Remove the peel from the potatoes and mash them. Place the potatoes on a pastry board previously dusted with flour. Add the spinach and combine the ingredients, adding the finely grated lemon zest and a pinch of salt.

Kneed the mixture lightly to prevent the gnocchi from becoming too hard. Cut it into small pieces and form long fine cylinder shape rolls using your hands. Now cut the rolls up into the traditional gnocchi pillows.

Wash and trim the mangetout. Take a non-stick pan, roast the pine nuts until slightly crunchy and then set them aside. Using the same pan, fry the raw ham for a few seconds, then add a drizzle of oil and the mangetout cut into lozenge shapes. Salt and pepper to taste, adding a small piece of chilli pepper. When the mangetout is ready, but still crisp, remove from the heat.

Boil the milk in a small saucepan and sprinkle in the flour, stirring all the time. Now add the melted butter, salt and nutmeg and when the béchamel sauce starts to thicken, remove it from the heat. Drop the gnocchi into plenty of boiling salted water and when they start to float to the surface, remove them with a slotted spoon and add them to the sauce of mangetout and ham. Plate up and decorate the dish with the pine nuts and a few drops of béchamel sauce. 

Used Products

  • Dry-cured Ham

    Dry-cured Ham

Ingredients

Ingredients: 
Ingredients List
For the béchamel sauce:
200 ml milk
20 g flour
20 g melted butter
a pinch of salt
For the green gnocchi:
500 g potatoes
300 g spinach
80 g flour
A pinch of salt
the zest of half a lemon
For the sauce:
40 g pine nuts
A pack of Raw Ham
350 g mangetout
Extra virgin olive oil
Zest of half a lemon
salt and pepper to taste
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