Potato Gnocchi With Peas, Prosciutto And Ricotta Recipe

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Grated Parmesan

1/4 pound prosciutto

2 pounds (about 4) russet potatoes, or similar starchy/white variety


1 lemon, zested and juiced

Salt and pepper

1/4 teaspoon freshly grated nutmeg

1 egg white

Extra-virgin olive oil

1 teaspoon salt

2 cups Lemon Ricotta, recipe follows

1/2 teaspoon baking powder

1 1/2 cups frozen peas, thawed

1 to 1 1/2 cups unbleached all-purpose flour

1 large shallot, finely diced

1 tablespoon butter

2 cups good quality ricotta cheese

1/2 cup grated Parmigiano-Reggiano

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