BY BRETT VIBBER & HUNTER DUDLEY
Ingredients
Gnocchi Dough
- 2.2 lbs russet potatoes (about 4-5 large)
- 2 cups high-gluten flour
- 2 egg yolks
- 1 ¾ cup kosher salt
Prosciutto and Sage Cream Sauce
- 2 cups heavy cream
- 1 cup diced prosciutto
- 2 teaspoons sage, chiffonade
- ¼ cup cold butter, diced small
- ¼ cup dry white wine
- Lemon zest, to taste
- Salt and white pepper, to taste
- 2 tablespoons freshly grated Parmesan cheese
Directions
Gnocchi Dough
Preheat oven to 400 degrees. Lay salt on sheet tray and place potatoes over the salt. Bake until fork tender throughout, about 75 minutes. Once soft, pass potatoes through a ricer or sieve to get a smooth, workable consistency. Spoon potatoes onto a floured surface, make a well, and add egg yolk. Mix to incorporate egg and work in the flour. Continue to knead dough until you form a nice, smooth dough. Let dough rest for about 30 minutes to allow gluten to fully develop. Separate dough into six balls, and roll each one into uniform ropes, dusting as needed to keep from sticking to work surface. Cut ropes into approximately 1-inch dumplings. Roll dumplings on the back of a fork or pasta board to add texture.
Prosciutto and Sage Cream
Bring a large pot of salted water to boil. In a saucepan on medium heat, add in prosciutto and cook to render some of the fat and crisp slightly, then de-glaze the pan with white wine and reduce until nearly dry. Add in sage, a pinch of salt and a pinch of white pepper. Add heavy cream, bring to a simmer and cook to reduce by about half. At this time, put your gnocchi into the boiling water, but do not stir. Once they start to float, strain and reserve a splash of the pasta water. Remove sauce from heat and add in lemon zest to your liking, along with cold butter. Swirl to emulsify butter into the pan sauce. Add gnocchi to sauce and toss gently, being careful not to disturb the dumplings. Add a splash of pasta water if needed. Taste for seasoning, add salt and white pepper if needed. Garnish with showers of freshly grated Parmesan.
