Prosciutto Gnocchi with Sage

Chef Javier Perez from Crudo Italian joins Good Day to make homemade gnocchi. His restaurant moved from Frisco to the Preston Center earlier this year.

Prosciutto Gnocchi with Sage

2.5 lb. Russell potatoes peeled 
2.5 lb. Pasta Flour
4 whole eggs
11/2 tbsp. salt

Cut Potatoes in slices, place them in salt water. Bring the water to boil and cook the potatoes for about 15-18 minutes until tender. Strain the water and transfer potatoes to a ricer or a fine colander and push through with a rubber spatula or pastry scraper. Let the potatoes cool down for about 10-15 minutes; enough so the eggs don't get cooked with the hot potatoes. 

Whip the eggs.  Incorporate flour, whipped eggs and salt with the potatoes. 

Scrape the bottom of the bowl, fold onto the top repeatedly until the dough mixture becomes uniform. Knead the dough gently.  It should be moist, but not sticky.   Don't overmix. 

You can add more flour if needed. Cut the dough in 8-10 Pieces. 

Roll the dough in a long cylinder, about the thickness of your thumb. Cut the gnocchi in ¾ inch pieces. Boil a pot of 8 cups of water and salt to taste. Drop the gnocchi in small batches in to the boiling water. When they are ready the pieces will float on the top of the water. Remove them from the water with slotted spoon. Reserve a but if the water for the sauce. 

Prosciutto Sage Sauce

1/4 oz of butter
A tablespoon olive oil
Pinch of shallots
Pinch of garlic
4 sage leaves  
1/2 oz of julienne prosciutto
2 Oz shaved asparagus
1 Oz of red pepper
3 spinach leaves
pinch of fresh herbs
a touch of butter to finish
4 oz. shaved parmesan cheese  

Heat a sauce pan, then add olive oil and butter to heat and melt.  Add shallots, garlic, then sage. Keep the heat low so the sage does not burn.  Add the rest of the vegetables, the prosciutto, sautéed all the ingredients for a minute. Then, add the gnocchi in the dish with some of the gnocchi water. Stir. Plate. 
Top with shaved parmesan.