Bring 2 pots, 1 large and 1 medium, with well-salted water to a boil over medium heat. Set up a bowl of well-salted ice water. Blanch the fresh peas in the medium pot of boiling water until they are cooked but still crunchy and then immediately plunge them into the salted ice water. Remove them from the ice water and reserve.
Coat a large saute pan over medium heat with olive oil. Add the smashed garlic cloves and crushed red pepper. Bring the pan to a medium high heat. When the garlic has become golden brown and is very aromatic, remove it and discard. Add the prosciutto and saute until it starts to get crispy, 1 to 2 minutes. Add the mushrooms and season with salt. Saute for 3 to 4 minutes, and TASTE to see if they are delicious (they should be!).
Add the peas and chicken stock. Season with salt, TASTE IT (it should be more delicious). Simmer until the stock has reduced by about half.
While the stock is reducing, add the gnocchi to the large pot of salted boiling water. Cook the gnocchi until they float and get very puffy. The gnocchi should be really puffy.
While the gnocchi is in the boiling water, add the butter to the pan with the mushroom mixture. Cook over low heat and swirl to incorporate. TASTE and adjust seasoning if needed.
When the gnocchi are cooked, carefully remove them from the cooking water and add them to the pan with the mushrooms. Toss or stir to combine. Cook the gnocchi with mushroom mixture until it clings to the gnocchi. Add the grated Parmigiano and the chopped chives. Transfer to serving bowls and serve immediately.
Call yourself a superstar!
Chef Anne's Light as a Cloud Gnocchi:
Preheat the oven to 375 or 400 degrees F.
Bake the potatoes until they are fork tender, about 45 minutes to 1 hour. Check them!
While the potatoes are still hot peel and pass them through a food mill or ricer. (I find that the food mill works just as well as a ricer and is much easier to handle) onto a sheet tray lined with parchment paper. When doing this pay careful attention to keep the potatoes as light and fluffy as possible. This will aid in keeping the gnocchi light. Refrigerate the potatoes on the sheet tray until cold. This is also a very important step. If the potatoes are warm while adding flour they will require more flour which will result in a much heavier finished product.
When the potatoes are absolutely cold, transfer to a clean work surface. Beat together the eggs and cheese and pour onto the potatoes. Season with salt. Cover generously with flour. It should look like snow on the mountains.
Crumble the potato flour mixture between your fingers. Begin to knead the dough until it is a dry homogeneous mixture. The dough should feel slightly moist, but not tacky. If too tacky, repeat the snow on the mountains stage.
Form the dough into a large log. Cut slices off the log and begin to roll into long ropes that are about 1-inch in thickness. Cut the ropes into 1/2-inch lengths. Cover generously with flour. Place the gnocchi in a single layer on a sheet tray dusted with flour. DO NOT PILE ON TOP OF EACH OTHER!!
Use or freeze the gnocchi immediately. If freezing, place tray directly into the freezer. Once frozen, the gnocchi can be stored in plastic bags, in the freezer, indefinitely. When cooking gnocchi they can go directly from the freezer into salted boiling water.
Note: It is a general practice to take gnocchi out of the water when they float. This is a big mistake. Gnocchi need to be cooked in boiling water until they float and get nice and puffy. Not cooking gnocchi long enough will also result in heavy gnocchi.
P.S. These are Chef Anne Secrets to great gnocchi, use them and you will be successful every time.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1005.26 Kcal (4209 kJ)
Calories from fat	329.47 Kcal
		% Daily Value*
Total Fat	36.61g	56%
Cholesterol	223.43mg	74%
Sodium	2944.41mg	123%
Potassium	700.97mg	15%
Total Carbs	105.47g	35%
Sugars	3.56g	14%
Dietary Fiber	7.6g	30%
Protein	56.66g	113%
Vitamin C	24.3mg	41%
Vitamin A	0.1mg	2%
Iron	3.7mg	20%
Calcium	64.9mg	6%

Amount Per 100 g
Calories	258.46 Kcal (1082 kJ)
Calories from fat	84.71 Kcal
		% Daily Value*
Total Fat	9.41g	56%
Cholesterol	57.44mg	74%
Sodium	757.03mg	123%
Potassium	180.22mg	15%
Total Carbs	27.12g	35%
Sugars	0.91g	14%
Dietary Fiber	1.95g	30%
Protein	14.57g	113%
Vitamin C	6.2mg	41%
Iron	0.9mg	20%
Calcium	16.7mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Sugar Snap Pea Salad With (Crispy Prosciutto And) Mint

Kosher salt, Sugar snap pea, stem ends and strings removed and 10 more..
Country Apple Tart with Spiced Brown Butter

All purpose flour, Sugar, Salt and 18 more..
Country Apple Tart With Spiced Brown Butter

All purpose flour, Sugar, Salt and 17 more..
Spinach Pie (without The Crust)

Butter, Fresh spinach, roughly chopped, Onion, chopped and 9 more..
Chocolate Mascarpone Brownies

Unsalted butter and 11 more..
Chewy Oatmeal Cookies I

Butter, softened, Applesauce, Brown sugar, White sugar and 9 more..
Peanut Butter Carrot Cookies

Butter, Brown sugar, White sugar, Peanut butter, Egg, Milk and 6 more..
Old Fashioned Oatmeal Cookies

Butter, Shortening, Granulated sugar, Light brown sugar and 10 more..
Brownies

Unsalted butter and 8 more..
[ Insert Fruit Here ] Puff Pancake

Unsalted butter (1/2 stick) and 8 more..
Deep Chocolate & Pistachio Brownies

Unsalted butter , cut into pieces (1 stick) and 10 more..
Melt-In-Your-Mouth Chocolate Chip Cookies

Butter , melted gently in the microwave and 11 more..