-
1
In a large saute pan heat the butter, add the cooked gnocchi tossing gently in the butter.
-
2
Add the Parmigiano-Reggiano tossing to combine, once the gnocchi are coated with the butter and cheese remove the pan from the heat and add the prosciutto tossing to combine.
-
3
Finish the dish with a small dusting of freshly grated Parmigiano-Reggiano and serve immediately.
-
4
Boil the whole potatoes until they are soft (about 45 minutes).
-
5
While still warm, peel and pass through vegetable mill onto clean pasta board.
-
6
Boil 6 quarts of water in a large stock pot.
-
7
Make well in center of potatoes and sprinkle with the salt and all the flour.
-
8
Crack the egg into the center of well and using a fork, incorporate the potatoes, salt, flour and egg.
-
9
Once egg is mixed in, bring dough together, kneading gently until a ball is formed.
-
10
Knead gently another 4 minutes until ball is dry to touch.
-
11
Roll baseball-sized balls of dough into 3/4-inch diameter rods.
-
12
With a knife, cut the rods into 1-inch long pieces.
-
13
Lightly roll pieces off of the back end of a fork, or the concave side of cheese grater, until all the pieces are finished.
-
14
Drop these finished pieces into boiling water and cook until they float (about 1 minute).
-
15
Meanwhile, continue with remaining dough, forming rods, cutting into 1-inch pieces and flicking off of fork.
-
16
As gnocchi float to top of boiling water, remove them with a spider or skimmer and place them in a bowl with a 1/2-cup of canola, tossing to coat so they don't stick together.
-
17
Gnocchi can be made up to 48 hours ahead.
-
18
Before cooking the gnocchi, set up ice bath with 6 cups ice and 6 cups water.
-
19
As the gnocchi cook and are floating in the boiling water, remove them with a spider or skimmer and place them into the to ice bath.
-
20
Let sit several minutes in bath and drain from ice and water.
-
21
Toss with 1/2-cup canola oil and store covered in refrigerator up to 48 hours until ready to serve.
