Gnocchi with Prosciutto
- 5 thin slices prosciutto di Parma, roughly sliced into 1/4-inch ribbons
- 4 tablespoons butter
- 1/4 cup freshly grated Parmigiano-Reggiano4 tablespoons butter
- Gnocchi, recipe follows
- 5 thin slices prosciutto di Parma, roughly sliced into 1/4-inch ribbons
- 3 pounds baking potatoes, like russets
- 2 cups all-purpose flour
- 1 extra large egg
- Pinch salt
- 1/2 cup canola oil
- In a large saute pan heat the butter, add the cooked gnocchi tossing gently in the butter.
- 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.
- Finish the dish with a small dusting of freshly grated Parmigiano-Reggiano and serve immediately.
- Boil the whole potatoes until they are soft (about 45 minutes).
- While still warm, peel and pass through vegetable mill onto clean pasta board.
- Boil 6 quarts of water in a large stock pot.
- Make well in center of potatoes and sprinkle with the salt and all the flour.
- Crack the egg into the center of well and using a fork, incorporate the potatoes, salt, flour and egg.
- Once egg is mixed in, bring dough together, kneading gently until a ball is formed.
- Knead gently another 4 minutes until ball is dry to touch.
- Roll baseball-sized balls of dough into 3/4-inch diameter rods.
- With a knife, cut the rods into 1-inch long pieces.
- Lightly roll pieces off of the back end of a fork, or the concave side of cheese grater, until all the pieces are finished.
- Drop these finished pieces into boiling water and cook until they float (about 1 minute).
- Meanwhile, continue with remaining dough, forming rods, cutting into 1-inch pieces and flicking off of fork.
- 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.
- Gnocchi can be made up to 48 hours ahead.
- Before cooking the gnocchi, set up ice bath with 6 cups ice and 6 cups water.
- 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.
- Let sit several minutes in bath and drain from ice and water.
- Toss with 1/2-cup canola oil and store covered in refrigerator up to 48 hours until ready to serve.
parma, butter, parma, baking potatoes, flour, egg, salt, canola oil
Taken from www.foodnetwork.com/recipes/mario-batali/gnocchi-with-prosciutto-recipe.html (may not work)