Gnocchi with Ham, Peas, and Rao’s Creamy Marinara with Mascarpone

Name: Gnocchi with Ham, Peas, and Rao’s Creamy Marinara with Mascarpone
Ingredients: For the Gnocchi: 2 lbs Russet Potatoes, thoroughly washed and dried 1 ½ cups All Purpose flour, plus more for dusting 3 egg yolks ¼ tsp Salt 3 tbsp Olive Oil, divided (1tbsp – 2tbsp) For the Sauce: 1 jar 24oz Rao’s Creamy Marinara with Mascarpone 1 ½ cup small, diced Ham (Prosciutto Cotto) ¼ cup chopped Shallots 1 ¼ cup fresh or frozen Peas, thawed 2 tbsp chopped Italian Parsley 3 tbsp shaved Parmesan Reggiano 12-15 each Arugula leaves, for garnish 2 tbsp regular Olive Oil 2 tbsp Rao’s Limited Reserve Toscano Extra Virgin Olive Oil, divided

Ingredients

For the Gnocchi:

2 lbs Russet Potatoes, thoroughly washed and dried
1 ½ cups All Purpose flour, plus more for dusting
3 egg yolks
¼ tsp Salt
3 tbsp Olive Oil, divided (1tbsp – 2tbsp)

For the Sauce:

1 jar 24oz Rao’s Creamy Marinara with Mascarpone
1 ½ cup small, diced Ham (Prosciutto Cotto)
¼ cup chopped Shallots
1 ¼ cup fresh or frozen Peas, thawed
2 tbsp chopped Italian Parsley
3 tbsp shaved Parmesan Reggiano
12-15 each Arugula leaves, for garnish
2 tbsp regular Olive Oil
2 tbsp Rao’s Limited Reserve Toscano Extra Virgin Olive Oil, divided

Directions

For the Gnocchi:

Preheat the oven to 350F degrees.
Lightly rub the potatoes with 1 tbsp of olive oil.
Bake the potatoes in the preheated oven for 45-55 minutes until they are “fork” tender.
Allow the potatoes to cool slightly before handling them. They need to be warm for the rest of the recipe.
Once the potatoes are cool enough to handle, carefully peel the potatoes and add them to a large bowl.
Gently mash and fluff the baked potatoes.
Next, sprinkle in the flour and gently begin to fold the flour into the potatoes.
Add the egg yolks and salt and continue to knead the mixture until a soft dough is formed.
Form the dough into a large ball. Then, divide the ball into 4 equally sized pieces.
Working on a floured surface, roll the pieces into long rope shapes that are approximately 2 inches.
Cut the ropes into 2-inch pieces. Set aside.
Bring a pot of salted water to a boil.
Cook the gnocchi until they float, carefully remove the cooked gnocchi from the boiling water using a strainer or slotted spoon.

For the Sauce:

Working in a large skillet, set over medium high heat, add the Olive oil and heat until it begins to shimmer.
Add the shallots and gnocchi and sauté until the shallots are translucent, and the gnocchi are nicely browned.
Next, add the ham and Rao’s Creamy Marinara with Mascarpone and reduce the heat to medium low.
Warm the sauce through.
Now, add the peas and the chopped Italian parsley. and stir to combine.
Finally, either divide the gnocchi among 4 serving plates or one large platter, and garnish with the Arugula leaves, Parmesan Reggiano.
Drizzle with the Rao’s Limited Reserve Extra Virgin Olive Oil.