Potato Gnocchi with Peas, Prosciutto and Ricotta

Potato Gnocchi with Peas, Prosciutto and Ricotta
18 Ingredients
  • 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
  • Grated Parmesan
  • 2 cups Lemon Ricotta, recipe follows
  • 2 cups good quality ricotta cheese
  • 1 lemon, zested and juiced
  • Salt
Nutrition
267
13% daily value
12 servings
                                       
                                           
     

Fat

17% 11

Saturated

27% 5

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 1

Carbs

10% 29

Carbs (net)

- 27

Fiber

10% 3

Sugars

- 2

Sugars, added

- 0

Protein

27% 13

Cholesterol

11% 33

Sodium

17% 416

Calcium

18% 178

Magnesium

9% 37

Potassium

10% 491

Iron

11% 2

Zinc

12% 1

Phosphorus

32% 223

Vitamin A

9% 85

Vitamin C

12% 10

Thiamin (B1)

23% 0

Riboflavin (B2)

18% 0

Niacin (B3)

14% 2

Vitamin B6

29% 0

Folate equivalent (total)

17% 66

Folate (food)

- 32

Folic acid

- 20

Vitamin B12

12% 0

Vitamin D

62% 9

Vitamin E

3% 1

Vitamin K

8% 9

Sugar alcohols

- 0

Water

- 122
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