Crispy Gnocchi, Prosciutto and Peas

In a large saucepan, cover equal-sized yukon gold potatoes by about 1 inch of cold water. Bring to a boil over high heat and cook for roughly 20 minutes, until potatoes are done. Drain and let cool.

Peel and rice potatoes into a large mixing bowl. Make a well in the center and add eggs, salt, flour and a few grinds of pepper (if desired). Knead dough until it comes together, but don’t overwork it.

Divide into 4 portions and roll out the dough on a floured work surface until 1/2 inch in diameter. Cut gnocchi 1-inch in length, dust with flour and transfer to a sheet pan. Store in the refrigerator until ready to use. I recommend boiling them before making the sauce. They should take about 2 minutes to cook. Drain them and add to a lightly oiled bowl.

Make thin slices in the clove of garlic so you can fan it out while keeping it in one piece. Slice half of the prosciutto into long strands, reserve the remaining half for plating. In a medium sauce pan over medium-high heat, melt butter. Add garlic and sweat for 1 minute. Add sliced prosciutto. Tilt the pan and stir.

Once butter is infused, about 1 minute, add cream, reduce to simmer, and cook for 5 minutes. Stir occasionally. Remove prosciutto and garlic. Add Parmigiano and reduce 2 more minutes. Season with pepper. Use a stick blender to add lift to the sauce before plating.

Blanch peas for 1 minute in salted water. Shock and then dry after. Warm in a skillet over medium-high heat with butter. Season with salt and pepper.

Preheat a nonstick skillet over high heat. Add olive oil and the gnocchi. Cook on one side until golden brown. Toss and set aside.

Arrange the gnocchi with enough space in between each. Drape 1/4-inch wide strips of the remaining uncooked prosciutto around the gnocchi. Fill in the gaps with peas. Add sauce, grind pepper over the top, and serve.