Fig and Prosciutto Stuffed Gnocchi with Balsamic Glaze

Instructions

1. 1

   Boil the potatoes in their skins until fork-tender. Drain and let them cool slightly before peeling. While still warm, pass them through a potato ricer into a large bowl.

   ~30 min
2. 2

   Add the flour, egg yolks, and salt to the riced potatoes. Gently mix until a soft dough forms. Avoid overmixing.

   ~5 min
3. 3

   On a lightly floured surface, roll out the dough into a long rope, about 1 inch in diameter. Cut into 1-inch pieces.

   ~7 min
4. 4

   For the filling, finely dice the fresh figs and prosciutto. Combine them in a small bowl with the grated Parmesan cheese and black pepper.

   ~5 min
5. 5

   Take each gnocchi piece and flatten it slightly. Place a small amount of the fig and prosciutto filling in the center. Gently fold the dough over to seal, forming a small pocket. Repeat with remaining gnocchi.

   ~15 min
6. 6

   Bring a large pot of salted water to a rolling boil. Carefully add the stuffed gnocchi and cook until they float to the surface, about 3-4 minutes. Remove with a slotted spoon and set aside on a plate lined with parchment paper.

   ~5 min
7. 7

   In a small saucepan, combine the balsamic vinegar and honey. Bring to a simmer over medium heat and cook until thickened into a glaze, about 5-7 minutes.

   ~7 min
8. 8

   Heat the olive oil in a large frying pan over medium-high heat. Add the par-cooked gnocchi and pan-sear for 2-3 minutes per side until golden brown and slightly crispy.

   ~6 min
9. 9

   Drizzle the balsamic glaze over the seared gnocchi and serve immediately.