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- 2 pounds russet potatoes
- 3 eggs
- 1 cup all-purpose flour
- 1/2 cup whipping cream
- 1/2 cup frozen peas, thawed
- 1/2 teaspoon salt
- 1/2 teaspoon ground white pepper
- 4 ounces thinly sliced prosciutto, cut into 1/4-inch strips
- 1/4 cup freshly grated Parmesan cheese (1 ounce)
- 3 tablespoons butter
- Freshly grated Parmesan cheese (optional)
1. In a covered 8-quart Dutch oven cook potatoes in enough boiling water to cover about 20 minutes or just until tender (do not overcook); drain. Peel potatoes.
2. While potatoes are still hot, push through a ricer into a large bowl. Using a wooden spoon, stir in eggs, one at a time, mixing well after each addition. Add about half of the flour; mix well. Stir in enough of the remaining 1/2 cup flour to make a soft, pliable dough. Divide dough in thirds.
3. On a lightly floured surface, roll one portion of dough at a time into a 1-inch-thick rope. Cut rope into 1/2-inch pieces. Using your thumb, make an indentation in the top of each piece. Place on a baking sheet; chill while preparing the sauce (up to 2 hours).
4. For sauce, in a medium saucepan heat cream over medium heat. Stir in peas, salt, and pepper. Simmer gently for 3 minutes. Stir in prosciutto and 1/4 cup cheese; simmer gently for 1 minute more. Stir in butter until melted. Remove from heat; cover and keep warm.
5. In the Dutch oven bring a large amount of salted water to a rapid boil. Add half of the gnocchi; cook for 10 to 15 seconds or until gnocchi start to float. Using a slotted spoon, transfer to a warm serving bowl. Repeat with the remaining gnocchi.
6. Pour sauce over gnocchi; gently stir to coat. If desired, sprinkle with additional cheese.
- Servings Per Recipe 6,
- cal. (kcal) 429,
- Fat, total (g) 22,
- chol. (mg) 151,
- sat. fat (g) 10,
- carb. (g) 45,
- Monosaturated fat (g) 5,
- Polyunsaturated fat (g) 1,
- fiber (g) 4,
- sugar (g) 2,
- pro. (g) 15,
- sodium (mg) 683,
- Percent Daily Values are based on a 2,000 calorie diet