Prosciutto, peas and parmesean. Mmmmmm mmmmm good. While the gnocchi was a little labor intensive (not nearly as bad as tamales) it was uber easy. I would definitely make it again, I would just make them a little smaller. Yea, we had monster gnocchi. ROOOOAAAR!
So, I roasted 5 Yukon Gold potatoes at 400 degrees for 40 minutes. When they cooled, they were peeled and mashed into a bowl along with 2 eggs, some flour, and a pinch of salt. Seriously, that's it. I started out with one cup of flour but couldn't tell you how much I used overall. I just kind of added as kneaded (pun intended). Once you have your dough, break of a piece and roll into a log. Cut your log into 1/4 inch pieces (somewhat), press each piece with a fork (you will need to constantly dip your fork into flour to prevent sticking) and fold into a little gnocchi. Voila! Depending on how much dough you ended up with, you might be at the counter for awhile. I suggest listening to drums and bass and shaking your ass a little bit. Really, time flies when you're shaking your ass.
The gnocchi only cook for about one minute in boiling water before they float to the top to let you know they are done. Cooperative little gnocchi. Once done cooking, or cooperating, they were transferred to a saute pan with chopped proscuitto, steamed peas and parmesean cheese! I had to add a little bit of milk (wished I'd had heavy whipping cream!) and some fresh ground black pepper of course.
Next time, which will be soon, I'm going for the sweet potato gnocchi.
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