Recipe of the Month: Gnocchi Croccanti di Sauris

Gnocchi Croccanti di Sauris
Gnocchi Croccanti di Sauris
(Crispy Stuffed Gnocchi)

Gnocchi croccanti (crispy dumplings) are reminiscent of an ancient Carnian recipe for stuffed gnocchi and are a specialty at Ristorante Alla Pace in Sauris. If Montasio stagionato is not available, you may substitute any aged cheese such as Parmigiano-Reggiano; you may also use prosciutto di San Daniele in place of the prosciutto di Sauris.

Filling:
8 ounces prosciutto di Sauris, coarsely chopped
1/2 cup grated Montasio stagionato
1 tablespoon whole milk
2 tablespoons chopped fresh chives
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Dough:
1-1/2 pounds white potatoes, peeled and quartered
3 cups all-purpose flour
1 tablespoon salt
1 egg
• • •
6 tablespoons butter, divided
12 ounces arugula

For the Filling:

  1. Blend the prosciutto, Montasio cheese, and milk in a food processor until the mixture forms a smooth paste. Stir in the chives.
  2. Form the mixture into three dozen balls.

For the Dough:

  1. Place the potatoes in a large pot filled with water. Bring to a boil over high heat. Cook until tender, about 20–25 minutes. Drain the potatoes and place in a large bowl. Mash well. Cool to room temperature.
  2. Add the flour, salt, and egg. Mix thoroughly to form a soft dough, adding a little extra flour if the dough appears too sticky to handle.
  3. Form the dough into three dozen balls. Press a ball of filling inside each ball of dough, wrapping the dough around the filling to seal tightly. Roll gently to form an oblong shape.

To Prepare:

  1. Bring a large pot of lightly salted water to a boil over high heat. Working in batches, place the gnocchi in the water, taking care not to overcrowd the pot. Cook until the gnocchi rise to the surface. Remove them promptly with a slotted spoon.
  2. Melt 2 tablespoons butter in a large skillet over medium heat. Add half the gnocchi. Cook until the bottoms are crisp and golden brown, about 3–5 minutes. Turn the gnocchi over and cook 3–5 minutes to brown the other side. Repeat with an additional 2 tablespoons butter and the remaining gnocchi.
  3. Meanwhile, melt the remaining 2 tablespoons butter in a large pot over medium-low heat. Add the arugula. Cook, covered, until wilted, about 4–5 minutes, stirring occasionally. Season to taste with salt and black pepper.
  4. Divide the arugula among serving plates. Top with the gnocchi. Drizzle with any excess butter from the skillet.

Serves 6.