Potato Gnocchi with Spring Peas and Prosciutto Recipe | Epicurious
Epicurious presents Potato Gnocchi with Spring Peas and Prosciutto, a delicious weeknight recipe by Michael Lomonaco. Enjoy the perfect blend of tender gnocchi, fresh peas, and savory prosciutto.
Keywords
- gnocchi
- italian
- italian american
- yukon gold potato
- pea
- prosciutto
- main
- dinner
- nut free
- make ahead
- simmer
- spring
- epicurious
Ingredients
- 1 pound Yukon Gold potatoes, unpeeled
- 2 quarts water
- 2 eggs
- 1 cup flour
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 cup fresh peas, shelled and blanched in boiling water for 2 minutes
- 1/4 pound prosciutto, julienned
- 1/2 cup heavy cream
- 3 tablespoons butter
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