Gnocchi with Prosciutto, Spring Peas, and Chanterelles

Category: Main Dish

Cuisine: not set

Ready in 30 minutes
by FoodNetworkRecipes

Ingredients

1 1/2 cups fresh peas (frozen can be substituted in a pinch)

Extra-virgin olive oil

3 cloves garlic smashed

Pinch crushed red pepper

1/4 pound prosciutto, sliced into 1/2-inch wide slices

2 cups chanterelle mushrooms brushed or lightly rinsed and pulled apart

Kosher salt

1 cup chicken or vegetable stock

1/2 recipe Chef Anne's Light as a Cloud Gnocchi (I rec recipe follows

2 tablespoons butter

4 tablespoons grated Parmigiano

1/2 bunch chopped chives

5 large Idaho potatoes

2 eggs

3/4 cup grated Parmigiano

3 cups all-purpose flour

1 tablespoon salt


Directions

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