Potato gnocchi with peas, prosciutto and ricotta Recipe | Food Network UK
This mouth-watering recipe is ready in just 1 hour and 40 minutes and the ingredients detailed below can serve up to 4 people.
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Cooking tools:
- Potato ricer
- Grater
- Kitchen scale
- Slotted spoon
- Colander
- Citrus press
- Oven
- Baking sheet
- Fork
- Paring knife
- Chef's knife
- Cutting board
- Mixing bowl
- Pot
- Skillet
- Ladle
- Plastic wrap
- Refrigerator
- Measuring spoon
- Measuring cup
Ingredients
- 450g lemon ricotta, recipe follows
- 1kg (about 4) starchy/white variety of potato
- Salt
- 1/2 tsp baking powder
- 110g grated Parmigiano Reggiano
- 1 egg white
- 225 335g unbleached all-purpose flour
- 1/4 tsp freshly grated nutmeg
- 450g good quality ricotta cheese
- 1 tsp salt
- 1 lemon, zested and juiced
- 335g frozen peas, thawed
- .1kg prosciutto
- 1 large shallot, finely diced
- Extra-virgin olive oil
- pepper
- 15g butter
- Grated Parmesan
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