Food & Drink Gnocchi with Green Peas, Prosciutto, and Cherry Tomatoes: Serves 4 Bring a large pot of salted water to a boil. Add gnocchi. When dumplings float to the top of the boiling water, they are ready, about 4 minutes. Drain. Meanwhile, in a large saucepan, heat cream with garlic cloves, frozen peas and cherry tomatoes. Simmer for about 3 minutes. Whisk in butter to incorporate well. Add prosciutto (cut into strips) and simmer for another 5 minutes until all ingredients are tender, warmed-through and well combined. Add gnocchi to sauce pan and toss together for 2 minutes on medium heat. Add Parmigiano-Reggiano or Pecorino until sauce is thickened. Divide between plates and garnish each with freshly ground black pepper and more cheese. Suggested Wine: Oregon or Ontario Pinot Noir 1 lb. gnocchi (dried or frozen) 1 cup light cream 2 cloves garlic, minced 1 cup frozen green peas ½ cup sliced cherry tomatoes 3 tbsp. butter ¼ lb. sliced prosciutto ¼ cup grated Parmigiano-Reggiano cheese to taste Parmigiano-Reggiano for garnish Freshly ground black pepper for garnish CSANews | SUMMER 2017 | 47
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