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1
Preheat oven to 350 degrees F.
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2
Scrub potatoes, pierce the skin with a fork, drizzle with olive oil and salt and place on a sheet pan.
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3
Place the sheet pan in the oven and bake for 45 minutes to 1 hour until they are easily pierced with a pairing knife.
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4
Allow the potatoes to cool slightly then peel the potatoes while they are still hot and press them through a potato ricer.
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5
Put the potatoes in a large bowl with salt, nutmeg, baking powder, grated cheese and egg white.
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6
Add the flour a little at a time and mix with your hands until the mixture forms a rough dough.
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7
Do not over-work the dough.
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8
Transfer the dough to a lightly floured surface.
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9
Gently knead the dough for 1 or 2 minutes until smooth, adding a little bit more flour, if necessary, to keep it from sticking.
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10
Break off a piece of the dough and roll it back and forth into a rope, about the thickness of your index finger.
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11
Cut the rope into 1-inch pieces.
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12
Gently roll each piece down the prongs of a fork while pressing a small dimple with your finger in the back.
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13
The gnocchi should be slightly curved and marked with ridges.
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14
This will allow the pillows to hold sauce when served.
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15
Cover with plastic wrap and refrigerate for up to 12 hours.
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16
Boil the gnocchi in batches in plenty of salted water.
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17
The gnocchi are done about 2 minutes after they float to the surface, remove with a slotted spoon.
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18
Reserve about 1/2 cup cooking water.
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19
If not cooking immediately, place the gnocchi in a single layer on a baking pan dusted with flour.
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20
Note: If the gnocchi start to feather and fall apart in boiling water, you need more flour.
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21
If the gnocchi don't float after 2 minutes and are hard, you used too much flour.
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22
Blanch peas in hot water and set aside.
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23
Place 4 strips of prosciutto on a sheet pan and place in a preheated 350 degree F oven.
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24
Cook until the bacon is crispy, 8 to 10 minutes.
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25
Add chopped shallots to a pan over medium high heat with 2 counts of olive oil pan of and gently saute until fragrant and translucent.
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26
Dump in the peas and toss gently to coat.
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27
Season with a little salt and pepper.
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28
Add boiled gnocchi to the pan and gently toss.
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29
Add a ladle of gnocchi water to the pan, add 1 tablespoon of butter, sprinkle with Parmesan and season with salt and pepper.
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30
Serve topped with crispy prosciutto and a scoop of fresh lemon ricotta.
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31
(Optional: finish with a drizzle of white truffle oil)
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32
Place the ricotta cheese in a mixing bowl and add the lemon zest and juice.
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33
Season with salt and serve with the gnocchi.
