Name: Potato gnocchi with peas, prosciutto and ricotta
Prep time: 40 min
Cook time: 60 min
Yield: 4
Cuisine: Italian
Ingredients: 450g lemon ricotta, recipe follows; Potato gnocchi:; 1kg (about 4) starchy/white variety of potato; Salt; 1/2 tsp baking powder; 110g grated Parmigiano Reggiano; 1 egg white; 225 to 335g unbleached all-purpose flour; Lemon ricotta:; 1/4 tsp freshly grated nutmeg; 450g good quality ricotta cheese; 1 tsp salt; 1 lemon, zested and juiced; 335g frozen peas, thawed; .1kg prosciutto; 1 large shallot, finely diced; Extra-virgin olive oil; Salt and pepper; 15g butter; Grated Parmesan