Gnocchi With Prosciutto, Spring Peas, And Chanterelles Recipe

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Nutrition per serving    (USDA % daily values)
CAL
1598
FAT
178%
CHOL
178%
SOD
163%

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Ingredients for 4 servings

2 tablespoons butter

3 cloves garlic, smashed

1/2 bunch chopped chives

2 eggs

1 1/2 cups fresh peas (frozen can be substituted in a pinch)

1 tablespoon salt

3/4 cup grated Parmigiano

3 to 4 cups all-purpose flour

Pinch crushed red pepper

4 tablespoons grated Parmigiano

Extra-virgin olive oil

1/4 pound prosciutto, sliced into 1/2-inch wide slices

1 cup chicken or vegetable stock

5 large Idaho potatoes

Kosher salt

2 cups chanterelle mushrooms, brushed or lightly rinsed and pulled apart

1/2 recipe Chef Anne's Light as a Cloud Gnocchi (I recommend to make a full recipe and freeze half for another use), recipe follows

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