Gnocchi with Purple Potatoes

To prepare these delicious gnocchi with cream and prosciutto crudo, you will need some high-quality potatoes that are fresh and boiling. Start by washing the potatoes well under cold running water, making sure to remove any impurities from the skin. Place them in a pot of cold water and add half a teaspoon of salt. It is recommended to boil the potatoes with their skin on to preserve the flavor and nutrients. Cover the pot with a lid and let them simmer on low heat for 20-25 minutes. After 15 minutes, check the consistency of the potatoes with a fork; they should be cooked, but the skin should not crack.

Once the potatoes are cooked, remove them from the water and let them cool slightly. Peel them as quickly as possible, cut them in half, and mash them with a potato ricer. It is essential that this operation is done while the potatoes are still warm to achieve a fine texture. After mashing, allow the potatoes to cool completely, spread out in a thin layer on a tray or flat surface.

In a separate bowl, beat an egg with a quarter teaspoon of salt until the mixture is homogeneous. Pour the egg mixture over the cooled potatoes and gradually add the flour, starting with 150 g. Using a bench scraper, mix the potatoes with the egg and flour until a rough dough forms. Gradually add the remaining flour, being careful not to over-knead the dough to avoid making the gnocchi too dense. The dough should be slightly sticky.

Once you have a homogeneous dough, shape it into a ball and cover it with a bowl. Clean the work surface and sprinkle a little flour. Divide the dough into 8 equal pieces, which you will shape into balls. Each piece of dough will be rolled into a short log, which you will cut into pieces of about 2 cm. Place them on trays, covering them with aluminum foil to prevent drying out.

To give the specific gnocchi shape, use a fork, rolling each piece of dough over the tines to achieve the characteristic textures. Once you have shaped all the gnocchi, you can cook them immediately or freeze them for later. When you are ready to boil them, bring a sufficient amount of water to a boil, adding salt. When the water is boiling, add the gnocchi and stir gently to prevent sticking. Cook them until they rise to the surface, which takes about 2-3 minutes.

After boiling, remove the gnocchi with a slotted spoon and let them drain slightly. Meanwhile, in a pot, heat the cream, then add the grana padano and stir until combined. In a frying pan, brown the prosciutto crudo without oil, then cut it to the desired size. On each plate, place a layer of cream with grana padano, add a portion of gnocchi, and garnish with prosciutto, crushed nuts, and optionally a little more grana padano. These gnocchi are not only delicious but also a true culinary indulgence, perfect for enjoying with loved ones.

 Ingredients: - 700 g purple potatoes - 1 egg - 3/4 teaspoon of finely ground salt (1/2 teaspoon of salt is added to the water in which the potatoes are boiled and 1/4 teaspoon of salt is added to the dough mixture) - 350 g of freshly sifted white wheat flour and additional flour for dusting the work surface (you may need a larger or smaller amount of flour depending on the potatoes you use - the consistency of the resulting dough is slightly different when using purple potatoes) - 70 g of prosciutto crudo - 400 ml of 15% cooking cream - 80 g of Grana Padano - freshly ground white pepper - about 30 - 32 shelled hazelnuts

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