Potato Gnocchi with Butter and Prosciutto

Gnocchi

2 lbs potatoes, 2 cups flour, 1-2 eggspicture

Boil potatoes until tender in salted water (I peel them first).  Put through a potato ricer to obtain a smooth purée.  Place them in a large bowl.  Add the flour, a little bit at a time, then one or two eggs, and mix well to obtain a soft dough that is just a little sticky.  Have ready a cutting boar.  Break off lumps of dough and roll into ropes about 1-inch thick.  With a knife, cut off pieces about ¾ -inch in length.  Take each little piece and gently and quickly run it over a “gnocchi maker”, a little wooden board with ridges, found in kitchenware shops.  Some people use a fork, but I don’t recommend it: the ridges just don’t turn out right.  Keep doing this till you’ve used up all the dough. Use a light hand, don’t compress the dough or the gnocchi will be heavy.  Line them all up on wax paper-lined cookie sheets and let them dry out for a couple of hours (or less). Do not make the day before, or refrigerate: they will turn out heavy.

Sauce

1 stick (1/2 cup) unsalted butter, melted, about ¼ to ½ lbs of Prosciutto di Parma, thinly sliced and cut into strips, generous amount of grated Parmigiano Reggiano.

When ready to cook, heat water in a large pot, add salt, then, when water comes to a boil, add the gnocchi in batches and only cook a few seconds: they’re done when they float up to the surface.  Remove them with a skimmer and place in serving bowl, adding some of the melted butter; continue cooking the gnocchi and adding melted butter, till they’re all in the bowl.  Add some parmigiano, toss gently, then add the strips of prosciutto and again mix gently.  When serving, offer extra parmigiano and (if not all added in already) extra strips of prosciutto to taste.  That’s it. Simple and delicious.  Best served the day it’s made.  Reheating this can be a little tricky, because you would end up cooking the prosciutto.