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
295
15% daily value
14 servings
                                       
                                           
     

Fat

22% 15

Saturated

39% 8

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 1

Carbs

9% 26

Carbs (net)

- 24

Fiber

9% 2

Sugars

- 2

Sugars, added

- 0

Protein

31% 15

Cholesterol

16% 47

Sodium

18% 440

Calcium

23% 227

Magnesium

9% 36

Potassium

13% 459

Iron

10% 2

Zinc

11% 2

Phosphorus

35% 247

Vitamin A

13% 115

Vitamin C

15% 9

Thiamin (B1)

16% 0

Riboflavin (B2)

16% 0

Niacin (B3)

10% 2

Vitamin B6

17% 0

Folate equivalent (total)

15% 61

Folate (food)

- 32

Folic acid

- 17

Vitamin B12

6% 0

Vitamin D

0% 0

Vitamin E

3% 1

Vitamin K

11% 9
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