1 lb baking potatoes (4-5 medium sized potatoes)
2 egg yolks
1/2 grated parmesan cheese
1-1 1/2 C flour
1/8 nutmeg (optional)
Bake potatoes at 400 deg F for 1 hr to 1 hr 15 min, place directly on rack in the center of the oven. Allow potatoes to cool until they are easily handled (about 20-30 min.) Cut potatoes in half and use a fork to scrape out the center into a bowl (to fluff up the baked potato.) You do not want any of the skin. Mix in egg yolks, salt and nutmeg. Add parmesan. Add flour 1/2 C at a time until dough it no longer sticky. Use your hands to press and divide dough into manageable pieces.
Directly from freezer cook in liberally salted boiling water until they float (about 6-8 minutes). Or spread out on a cookie sheet and thaw in refrigerator; follow fresh cooking directions
Cook fresh gnocchi in liberally salted boiling water for 3-5 minutes. Do this as close to service as possible.
Gnocchi with Peas and Crispy Proscuitto in a Light Cream Sauce
1 recipe gnocchi (cooked)
3-4 pieces of thinly sliced proscuitto
1 C frozen English peas that have been thawed
1 Tbsp butter
2 tsp minced garlic
1/2 C chicken broth (low sodium)
3/4-1 C milk
2 Tbsp cream cheese
1/4 C parmesan cheese
Bake proscuitto at 350 deg F for 15 min or until crispy. Cool and crumble. (Bacon that has been chopped and rendered until crispy may be substituted.)
Melt butter over medium heat in a large pan. Saute garlic for ~1 min. Add chicken broth. Reduce by half. Add milk, bring to a simmer. Stir in cream cheese, make sure it is thoroughly combined. Add parmesan and peas. Heat peas through. Move gnocchi directly from cooking liquid into sauce pan. Toss with peas and sauce. Top with proscuitto when served.