2 pounds (about 4) russet potatoes, or similar starchy/white variety
1 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon baking powder
1/2 cup grated Parmigiano-Reggiano
1 egg white
1 to 1 1/2 cups unbleached all-purpose flour
1 1/2 cups frozen peas, thawed
1/4 pound prosciutto
1 large shallot, finely diced
Extra-virgin olive oil
Salt and pepper
1 tablespoon butter
2 cups Lemon Ricotta, recipe follows
2 cups good quality ricotta cheese
1 lemon, zested and juiced
If the gnocchi start to feather and fall apart in boiling water, you need more flour. If the gnocchi don't float after 2 minutes and are hard, you used too much flour. Blanch peas in hot water and set aside.
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