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1
Put the potatoes in a pot with the water.
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2
Bring the water to a boil and cook the potatoes at a strong simmer for 20 minutes or until tender.
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3
Drain the water and let the potatoes cool for only a few minutes before you begin to pull the skins off.
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4
Discard the potato skins and, while still hot, pass the potatoes through a ricer into a bowl.
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5
Add the eggs, one at a time, to the riced potatoes and incorporate well.
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6
Add the flour in two stages, so you use just enough to bind the potato.
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7
Add the second half of the flour (and have some additional flour available, in case it's necessary) and mix well to form a dough.
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8
Divide the dough in half, and on a floured work surface, roll the first half of dough into a 1-inch-thick log.
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9
Cut the log into 1/2-inch-thick round pieces.
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10
Lay the pieces out, and with the back of a fork or your thumb, make an indentation on one side.
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11
Set aside and refrigerate until needed.
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12
Cook them in several quarts of boiling, salted water for 10 to15 seconds.
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13
They cook very quickly and are done when they float to the surface.
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14
Heat the cream in a saucepan, add the peas, and allow to simmer for several minutes.
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15
Add the butter to the cream, whisking in to incorporate well before adding the prosciutto.
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16
Pour the sauce over the drained gnocchi, stir gently in a large serving bowl, and serve immediately.
