- 1 pound yukon gold potatoes, unpeeled
- 2 quart water
- 2 quart eggs
- 1 cup flour
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 cup green peas
- 1/4 pound prosciutto, thinly sliced and julienned
- 1 cup heavy cream
- 3 tablespoon butter
Put the potatoes in a pot with the water.
Bring the water to a boil and cook the potatoes at a strong simmer for 20 minutes or until tender.
Drain the water from the pot and let the potatoes cool for only a few minutes before you begin to pull the skins from the potatoes.
Discard the potato skins and, while still hot, pass the potatoes through a ricer into a bowl.
To the potatoes add the eggs, one at a time, and incorporate well.
Add the flour in two stages so that only the amount that is necessary will be used to bind the potato.
Add the second half of the flour (and have some additional flour available if necessary) and mix well to form a dough.
Divide the dough in half, and on a floured work surface, roll the first half of dough into a log 1 inch thick.
Cut the log into 1/2 inch thick round pieces.
Lay the pieces out, and using the back of a fork or your thumb, make an indentation on one side.
Set aside and refrigerate till needed.
Cook as you would pasta in several quarts of boiling salted water for 10-15 seconds.
They cook very quickly and are cooked when they float to the surface.
Heat the cream in a sauce pan; add the peas and simmering for several minutes.
Add the butter to the cream, whisking in to incorporate well before adding the prosciutto.
Pour the sauce over the drained gnocchi, stir gently in a large serving bowl, and serve immediately.