Wynn / Encore Las Vegas

Featured Recipe

Gnocchi Pasta, Prosciutto, Asparagus, Peas, Mushroom Cream

Serves 4 people

• 1 pack potato gnocchi (store bought)
• 1/4 cup julienne thin sliced prosciutto
• 1 cup sliced asparagus
• 1 cup fresh peas (frozen will do)
• 6 oz. quartered button mushroom
• 2 cup beef stock or beef base
• 1 cup heavy cream
• 2 Tbls. butter
• 1 Tbls. fresh chopped parsley
• 1 Tbls. fresh chopped oregano
• 1 Tbls. cooking oil

Sauce:
In medium sauce pan, add oil and prosciutto. Cook until lightly crispy, then add quartered mushrooms. Sauté for 2-3 minutes or until soft, add asparagus and peas and cook for 2-3 more minutes. Add beef stock, heavy cream and reduce heat and simmer for 5 minutes or until slightly thickened. Finish with butter and fresh herbs.

Pasta:
In medium sized pot, bring water to boil and add 1 tbls. of salt to water. Cook gnocchi pasta for 4-5 minutes or until desired doneness. Remove from water and toss into sauce.