Idaho® Potato Gnocchi with Spring Peas and Prosciutto
- 2 pounds Idaho® Potatoes, washed
- 3/4 cup flour
- 1 teaspoon salt
- 1 large egg
- 1 cup heavy cream
- 1/2 cup milk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 cup fresh peas
- 1/4 pound Italian prosciutto or boiled ham, cut into 1/4-inch strips
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter
- Put the potatoes in a stockpot with 3 quarts of water. Bring the water to a boil over high heat. Reduce heat and cook potatoes at a strong simmer for approximately 20 minutes or until tender. Drain the water from the pot and let the potatoes cool for just a few minutes before removing potato skins.
- While potatoes are still warm, put them through a ricer into a large mixing bowl.
- Add the flour and salt and mix well. Create a well in the middle of the potato mixture and crack the egg into it. Use a fork to beat the egg and incorporate into the potato mixture.
- Pour the potato mixture onto a well-floured surface and gather the dough together. Shape the dough into a large log. Divide the dough into four portions.
- Roll one portion into a rope that is 1-inch thick. Cut into 1/2-inch pieces. Make an indentation on one side of each piece using your thumb or the back of a fork. Place the gnocchi on a platter and refrigerate until ready to cook. Continue with remaining dough.
- In a medium saucepan, heat the cream over medium heat. Add salt, pepper and peas, and allow to simmer for 3 to 4 minutes. Add the prosciutto or ham and parmesan cheese and cook for 10 seconds before adding the butter to the mixture. Set saucepan aside and keep warm.
- Cook the potato gnocchi by bringing 6 quarts of water to a rolling boil in a large stockpot. Add some of the gnocchi and cook until they begin to float, about 20 to 30 seconds. Scoop out the gnocchi with a strainer or slotted spoon and place them on a serving platter. Pour some of the sauce over the drained gnocchi. Continue to cook gnocchi in batches and serve them immediately with additional sauce ladled over the top.