Method

1

To make pasta, add water to semolina flour a little at the time. Mix until all combined and a dough is formed. Work the dough for 5 minutes and then rest in the fridge.

2

Cut dough into 100g pieces then roll each piece into a long log of a 1cm thick then cut into 2-3cm pieces. Then roll each piece onto a ‘gnocchi roller’.

3

Bring milk and cream to the boil, then remove from heat and add Parmigiano Reggiano. Stir well until the cheese has fully melted, keep warm until needed.

4

Bring plenty of salted water to the boil.

5

Heat oil in a large frying pan. Add zucchini and fry for 2-3 minutes, add seasoning, then add Prosciutto di Parma.

6

Drop pasta in the water and cook for 3-4 minutes. Drain and toss with zucchini and prosciutto and cook for 1 minute in frying pan, adding about ½ cup of pasta water, then add ½ of the Parmigiano sauce. Move the pasta to the open half cheese wheel (which will have cheese removed from the inside to accommodate the volume of the pasta), add the remaining Parmigiano cream sauce and keep stirring in the wheel for 1 minute.

7

Lastly add zucchini flowers, crumbled baked ricotta and serve with a few drops of saba.

Prep Time30 minsCook Time10 minsYields4 Servings

Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!

CategoryDifficultyIntermediate
 

Ingredients

 500 g semolina flour, for pasta making
 250 g warm water
 200 g milk
 200 g fresh cream
 300 g Parmigiano Reggiano, grated
 150 g Prosciutto di Parma, 1cm diced
 20 ml saba
 2 punnets zucchini flowers, zucchini sliced and flower kept separate
 30 ml extra virgin olive oil
 salt & pepper (to taste)
 300 g fresh ricotta (cooked at 200c in the oven for 30min)

Ingredients

 500 g semolina flour, for pasta making
 250 g warm water
 200 g milk
 200 g fresh cream
 300 g Parmigiano Reggiano, grated
 150 g Prosciutto di Parma, 1cm diced
 20 ml saba
 2 punnets zucchini flowers, zucchini sliced and flower kept separate
 30 ml extra virgin olive oil
 salt & pepper (to taste)
 300 g fresh ricotta (cooked at 200c in the oven for 30min)

Directions

1

To make pasta, add water to semolina flour a little at the time. Mix until all combined and a dough is formed. Work the dough for 5 minutes and then rest in the fridge.

2

Cut dough into 100g pieces then roll each piece into a long log of a 1cm thick then cut into 2-3cm pieces. Then roll each piece onto a ‘gnocchi roller’.

3

Bring milk and cream to the boil, then remove from heat and add Parmigiano Reggiano. Stir well until the cheese has fully melted, keep warm until needed.

4

Bring plenty of salted water to the boil.

5

Heat oil in a large frying pan. Add zucchini and fry for 2-3 minutes, add seasoning, then add Prosciutto di Parma.

6

Drop pasta in the water and cook for 3-4 minutes. Drain and toss with zucchini and prosciutto and cook for 1 minute in frying pan, adding about ½ cup of pasta water, then add ½ of the Parmigiano sauce. Move the pasta to the open half cheese wheel (which will have cheese removed from the inside to accommodate the volume of the pasta), add the remaining Parmigiano cream sauce and keep stirring in the wheel for 1 minute.

7

Lastly add zucchini flowers, crumbled baked ricotta and serve with a few drops of saba.

Gnocchetti Pasta with Cream of Parmigiano