Gratin of Prosciutto and Chard Gnocchi with Tomato-Eggplant Sauce

Name: Gratin of Prosciutto and Chard Gnocchi with Tomato-Eggplant Sauce
Ingredients: 2 pounds Swiss chard, center stems removed and finely chopped; 2 tablespoons chopped fresh basil or 1 teaspoon dried; 2 tablespoons chopped fresh basil or 1 teaspoon dried; 2 cups whole-milk ricotta, drained; 2 tablespoons olive oil; Kosher or sea salt and freshly ground pepper; ½ teaspoon freshly grated nutmeg; 4 tablespoons all-purpose flour, plus additional for dusting; 2 large egg yolks, lightly beaten; ⅔ cup chopped prosciutto; 1¼ cups freshly grated Parmesan, Asiago, or pecorino cheese; 1¼ cups freshly grated Parmesan, Asiago, or pecorino cheese; 1¼ cups freshly grated Parmesan, Asiago, or pecorino cheese; Fresh basil sprigs and Basil-Mint Oil for garnishing (optional); Fresh basil sprigs and Basil-Mint Oil for garnishing (optional); Tomato Eggplant Sauce; 2 teaspoons grated lemon zest; ¼ cup fresh bread crumbs; 3 tablespoons unsalted butter, melted; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper

Preparation info

Serves
6

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

This is a great make-ahead dish: You can prepare the gnocchi and sauce a couple of hours ahead, then finish at the last moment under the broiler.

Ingredients

2 tablespoons olive oil
2 pounds Swiss chard, center stems removed and finely chopped
2

Main course

Method

Heat the olive oil over medium heat and sauté the chard for 3 to 4 minutes, or until completely wilted. You should have about 2 cups.

In a food processor, combine the chard, basil, ricotta, ¾ cup of the Parmesan cheese, and the prosciutto. Add the egg yolks, the 4 tablespoons flour, and the nutmeg. Pulse just to combine, being careful not to purée. Season to taste with salt and pepper.