List of Ingredients
- purple potatoes
- 11 OZ. of Jerusalem artichokes
- 1 C. of flour, plus extra
- 4 OZ. of lean prosciutto crudo or culatello
- 1 of egg
- Butter
- Grana Padano cheese shavings
- Chervil
- Poppy seeds
- Extravirgin olive oil
- Salt
- Pepper
Method
Cook the unpeeled potatoes for about 50-60 minutes in unsalted boiling water. Drain, peel and mash them onto a work surface with a potato masher or ricer.|Mix the potatoes with the flour, egg and a pinch of salt.|Continue kneading until the mixture is soft but fairly firm.|Form long rolls (ø 1/2 in) on a lightly floured work surface and cut them
into pieces about 1 inch long.|Make stripes in each piece by rolling it on fork tines,|forming your gnocchi.|Peel the Jerusalem artichokes, cut them into pieces and boil them in salted water for 10 minutes. Drain
and puree them into a cream with 2-3 tablespoons of cooking water, 2-3 tablespoons oil, salt and pepper.|Cut the slices of prosciutto or culatello into thin strips.|Cook the gnocchi in salted boiling water, removing them as soon as they float to the top.|Dress them all together in a bowl with a pat of butter. To plate, place some Jerusalem artichoke cream on dishes, then distribute the gnocchi on top, finish with Grana Padano cheese shavings and the strips of prosciutto crudo or culatello. Decorate with chervil leaves and poppy seeds.