Cacio and Pepe Gnochhi with Dried Jewish Prosciutto

My lovely clients today: Mark and Kathy from Connecticut and Alex and Connie from Australia!

Cacio and Pepe Gnocchi with Dried Jewish Prosciutto

3 slices of dried Jewish prosciutto

4 c red potato

1 c flour (of this cup – 1/5 c should be chestnut flour)

2 tbsp of butter

¼ c Pecorino

1 tsp pepper

Separate the fat from the dried prosciutto meat.

Clean the potatoes, scrubbing the skin well. Bake them in a pre-heated oven at 375° until they are soft – you can check with the tip of the knife. Cool them for 10 minutes. Cut the potato in half and scoop out the inside. Save the potato shells for serving dishes. Mash the potatoes, not in a food processor but with the hand tool then mix them together with the flour using your hands, working the dough for 10 minutes until it’s mixed together well and you have a nice consistency. Add more flour to the surface if needed and roll the mixture with your two hands to reach 1 inch diameter. Cut the roll into small pieces about an inch long. Roll each individual piece on the back side of a fork to make the gnocchi groove. Place them in a pan of salted boiling water until they float. Remove from the heat and drain.

Place the prosciutto fat in the frying pan and allow to melt. Add the gnocchi and butter then the pecorino cheese and pepper. Stir for 2 minutes while the cheese melts. Remove from heat and serve in the potato shell with the slice of dried prosciutto on top.

Enjoy!!

your Chef,

Fabio