Northern Italian Prosciutto & Bean Stew
If you don’t make anything else on my Blog, you MUST make this. It is delicious. I originally posted it saying that the gnocchi was optional. I’ve decided that it is NOT, adds so much flavor and depth to this recipe! Please give it a try, its a nice change from the usual Holiday yummy stuff we cook for our families and ourselves….
Oh well okay…gluten free people, if you must skip the gnocchi, throw tubetti in instead…I get it! I will try to test gluten free gnocchi at some time in the future…
- 1 T olive oil
- 1 T Rosemary
- 4 oz cubed pancetta
- 1 bay leaf
- 1/4 c shredded carrots (buy the bagged stuff)
- 1/2 c minced onions
- 4 c beef or vegetable stock
- 2/3 cup dark red kidney beans (canned), drained
- 1 T minced parsley (or 1 tsp dried)
- 1/2 c grated or shredded parmesan cheese
- 3 T butter
- 1 8 oz can pureed tomatoes
- 3/4 c flour (plus more for the work surface)
- 1/2 cup Panko
- 1 tsp salt
- 1 c boiling water
Start with the Gnocchi:
- Combine the dry ingredients, mix well. Add the boiling water and mix until a sticky dough forms.
- Flour a work surface liberally. Take about 1/3 of the dough and roll it into a tube on the floured work surface. Cut the tube into smallish pieces and press each piece with your thumb to make a gnocchi. Continue this until you’ve used up all the dough (or until you don’t feel like it anymore :))
- Cover the gnocchi with plastic wrap and keep in the frig until its time to drop them in the stew.
Make the Stew:
- Heat the oil in a saucepan. Add the rosemary, pancetta, bay leaf, carrot and onion. Saute until the vegetables are soft.
- Add the stock, kidney beans, parsley and tomatoes. Bring to a boil then reduce heat and simmer, for about 30 minutes.
- Add the reserved gnocchi, butter and parmeson, and simmer until gnocchi is cooked through, about 12-15 minutes.
- Discard bay leaf. Ladle soup int bowls and garnish with additional parmesan if desired.