Potato Gnocchi with Brown Butter, Prosciutto di Parma PDO and Grana Padano PDO

These pillowy potato gnocchi become a delectable dish thanks to a crown of delicate slices of Prosciutto di Parma PDO. The soft dough combines potatoes, flour, eggs and finely grated Grana Padano PDO. It is formed into a long tube, then cut and rolled over a textured surface, one piece at a time, to give the gnocchi their signature sauce-capturing ridges. Served simply with a brown butter sauce, the dish celebrates the distinct sweetness of Prosciutto di Parma PDO. The recipe is part of the Icons of European Taste campaign, funded by the European Union.

Ingredients for 2 servings

For the gnocchi

• 4 medium russet potatoes
• 2 tsp salt
• 1/8 tsp white pepper
• 1 cup Grana Padano PDO cheese, finely grated
• 1 egg, whisked
• 1 1/2 cup AP flour
• Prosciutto di Parma PDO

For the brown butter

• 1 cup butter

How to make Potato Gnocchi with Brown Butter

1. Roast the potatoes in a 350°F oven until soft, 45-60 minutes. Scoop out the flesh and pass it through a ricer (or mash well).
2. Spread the potatoes on the work surface and sprinkle with the salt, pepper, Grana Padano PDO, egg and flour. Using a fork, gently begin to mix the dough just until it comes together.
3. Cut a chunk off the dough and roll it out into a long tube about 1/2-inch in diameter. Cut small pieces and roll them on a ridged gnocchi board, if you like.
4. In a sauce pot, cook the butter over medium heat, stirring every so often, until it turns brown and smells nutty. Remove from the heat.
5. Blanch the gnocchi in salted simmering water for approximately 3-5 minutes, until they float. Toss the gnocchi in the brown butter with a bit of flaky sea salt and plate.
6. Top with slices of Prosciutto di Parma PDO.

Tips

The dough

• You may need a bit more flour to bring the dough together.
• Do not overmix the dough.