Name: Gnocchi Divino
Yield: 6 servings
Cuisine: Italian
Ingredients: 8 ounces asparagus tips, cut into small pieces; 6 medium-sized potatoes, preferably russet; 4 tablespoons grated parmigiano; 1 cup heavy cream; 6 tablespoons softened sweet butter; 2 cups flour; 4 ounces prosciutto, thinly sliced and cut into small strips; 4 egg yolks

Preparation info

6
servings

Difficulty
Easy

Appears in

The Authentic Pasta Book

By Fred Plotkin

Published 1989

About

In November 1980 I was one of the organizers of “Commedia all’Italiana,” a festival of Italian film comedies held in New York City. One of my jobs was to serve as an interpreter for Giancarlo Giannini and other Italian film people who attended the festival. Figuring that the Italians would seek out good food while visiting the city, I asked Giannini where they were eating in New York. He mentioned Divino Ristorante at 1556 Second Avenue, and one evening a group of us went there. The food wa