Iberian ham is a real delicacy and the truth is that it is so delicious eaten as it is, in thin slices, that it seems a mistake to include it in recipes. However, with this dish you will convince yourself that it can be the perfect climax since, without losing its identity, it marries phenomenally with other ingredients and can be the protagonist of a great dish that is ideal as a starter.
These Gnocchi with walnut sauce and 100% Iberian acorn-fed ham they are delicious. The key is to follow the recipe to prepare a creamy and tasty walnut sauce that starts with a stir-fry of chives and whose flavor is enhanced with white wine and cheese.
To crown the dish we have chosen this fantastic 100% Iberian acorn-fed ham of Cerdoh! which is cut with a knife and presented in a 100 gr tray, ideal for serving directly at the table. Its aroma and texture are obvious, with that shiny fat that it has, but the flavor is a true delight, intense and irresistible.
Ingredients to make the recipe for gnocchi with walnut sauce and Iberian acorn-fed ham (first course for 4 people):
- 100% Iberian acorn-fed ham from Cerdoh!
- 500 gr of gnocchi.
- 200 ml cooking cream.
- 1 spring onion.
- 40 ml of white wine.
- 20 gr of grana padano cheese.
- 30 grams of nuts.
- Fresh thyme to decorate
- Olive oil, ground black pepper and salt.
Preparation, how to prepare gnocchi with walnut sauce and Iberian acorn-fed ham:
- We start preparing the sauce. cut the spring onion the roots and the green part (which you can reserve for another recipe), remove the outermost layer and chop it finely.
- In a saucepan or skillet over medium-low heat, add a little olive oil Y Salt and when it is hot, throw the spring onion and cook it for 5 minutes, so that it does not brown.
- Chop the walnuts with a knife or, if you put them in a bag, roll them over several times and you will have chopped them.
- Put a pot with abundant Water boiling over high heat to cook the gnocchi, we need it to boil.
- Add to the saucepan the White wineraise the temperature of the fire so that it is high and wait 2 minutes for the alcohol to evaporate.
- Lower the heat so that it is soft and add the creama bit of Salt, black pepper ground to taste, half of the walnuts and the grana padano cheese. Cook it all together for a couple of minutes, try the sauce in case you have to rectify it again. Salt and we already have it ready.
- when the Water from the pot is boiling add a teaspoon of dessert of Salt and the gnocchi and cook them for the time indicated on the package. In my case, once they were thrown in and when the water has boiled again, they only needed 2 minutes.
- take out the gnocchi with a slotted spoon and put them in the casseroles or dishes in which you are going to serve them.
- distribute the walnut sauce on top (if it had thickened you can add a little milk and if it had cooled you just have to put the saucepan over medium heat for a minute).
- Decorate with a little black pepper ground, the rest of the walnuts chopped and a little thyme cool.
- The final climax is the 100% Iberian acorn-fed ham Thus, place a couple of rolled slices on each plate and… enjoy!
Time: 30 minutes
difficulty: easy
Serve and taste:
With everything freshly made and hot Take these casseroles to the table with that fantastic acorn-fed ham crowning them. Of course, don’t forget to serve the rest of the ham tray at the table because either combining it with the gnocchi or eating it alone is incredible.
Enjoy this contrast of textures and flavors, without a doubt it is a starter or first course of authentic… scandal!
Variations of the gnocchi recipe with walnut sauce and Iberian acorn-fed ham:
If you add you put a dessert spoon of gorgonzola cheese instead of the grana padano sauce, it is also spectacular.
Tips:
Remember to take the ham out of the fridge at least 30 minutes before so that it is not cold and as soon as it is at room temperature, with its more fluid fat, you can open the package and transfer it to a plate.
