-
1
In a large saucepan, cover equal-sized yukon gold potatoes by about 1 inch of cold water.
-
2
Bring to a boil over high heat and cook for roughly 20 minutes, until potatoes are done.
-
3
Drain and let cool.
-
4
Peel and rice potatoes into a large mixing bowl.
-
5
Make a well in the center and add eggs, salt, flour and a few grinds of pepper (if desired).
-
6
Knead dough until it comes together, but dont overwork it.
-
7
Divide into 4 portions and roll out the dough on a floured work surface until 1/2 inch in diameter.
-
8
Cut gnocchi 1-inch in length, dust with flour and transfer to a sheet pan.
-
9
Store in the refrigerator until ready to use.
-
10
I recommend boiling them before making the sauce.
-
11
They should take about 2 minutes to cook.
-
12
Drain them and add to a lightly oiled bowl.
-
13
Make thin slices in the clove of garlic so you can fan it out while keeping it in one piece.
-
14
Slice half of the prosciutto into long strands, reserve the remaining half for plating.
-
15
In a medium sauce pan over medium-high heat, melt butter.
-
16
Add garlic and sweat for 1 minute.
-
17
Add sliced prosciutto.
-
18
Tilt the pan and stir.
-
19
Once butter is infused, about 1 minute, add cream, reduce to simmer, and cook for 5 minutes.
-
20
Stir occasionally.
-
21
Remove prosciutto and garlic.
-
22
Add Parmigiano and reduce 2 more minutes.
-
23
Season with pepper.
-
24
Use a stick blender to add lift to the sauce before plating.
-
25
Blanch peas for 1 minute in salted water.
-
26
Shock and then dry after.
-
27
Warm in a skillet over medium-high heat with butter.
-
28
Season with salt and pepper.
-
29
Preheat a nonstick skillet over high heat.
-
30
Add olive oil and the gnocchi.
-
31
Cook on one side until golden brown.
-
32
Toss and set aside.
-
33
Arrange the gnocchi with enough space in between each.
-
34
Drape 1/4-inch wide strips of the remaining uncooked prosciutto around the gnocchi.
-
35
Fill in the gaps with peas.
-
36
Add sauce, grind pepper over the top, and serve.
