Gnocchi With Prosciutto & Peas

Struggle Meals - "Traveling for Your Tastebuds"

Prep Time
Cook Time



  • 2 to 3 medium russet potatoes, washed
  • 4 slices prosciutto
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup ricotta cheese
  • 2 1/4 cups flour, plus more for dusting


  • 3 butter packets (2 tablespoons unsalted)
  • 1 small shallot, diced
  • 1 cup heavy cream
  • 1/4 cup grated Parmesan
  • 1 cup frozen peas
  • Salt and pepper, to taste



  1. Preheat oven to 350 degrees.
  2. Place potatoes on a sheet tray and cook until easily pierced with a fork, about 60 minutes. Remove potatoes from oven, let cool until easy to handle. Peel potatoes and let cool.
  3. Line a sheet tray with parchment paper. Place prosciutto on parchment. Bake until crispy, about 8 to 10 minutes. Set aside.
  4. Grate potatoes until fine. Make a well in the center of the potatoes, add egg, Parmesan and ricotta cheese. Whisk egg and cheese together until blended.
  5. Using your hands, gently mix with the potatoes.
  6. Add flour 1/2 cup at a time while folding together. Do not over work, this makes the dough heavy.
  7. Dust work surface with flour.
  8. Form dough into a 1-inch-thick round. Cut into 1-inch strips. Roll each piece into a log. Cut into 1-inch pieces. Using the back of a fork, slightly press gnocchi and roll down to make ridges. At this point you could freeze the gnocchi if you want to.
  9. Bring a large pot of water to a boil. Add a generous amount of salt.
  10. Cooking in batches, drop gnocchi into water and cook for 1 minute; gnocchi should rise to the surface when done.


  1. In a large skillet on medium-high heat, add butter.
  2. Saute shallots until tender, about 3 minutes. Turn down heat, add heavy cream; simmer for 1 to 2 minutes until slightly thickened.
  3. Stir in peas and Parmesan, simmer for 1 minute. If sauce is too thick, add 1/4 cup of pasta water at a time.
  4. Add gnocchi and toss. Salt and pepper to taste.
  5. Divide between 4 plates.
  6. Top with crumbled crispy prosciutto.