Potato Gnocchi & Ricotta

Ingredients

• 2 russet potatoes
• 2 cups all-purpose flour
• 1 egg
• 1/2 cup butter
• 4 oz. fresh prosciutto
• 4 oz Parmesan-Reggiano cheese
• 1 bunch fresh sage
• 1 cup olive oil
• Salt & pepper to taste
• 6 cups whole milk
• 2 cups heavy cream
• 3 Tablespoons distilled vinegar
• 1 teaspoon salt
• Cheesecloth