Terrance Brennan's Ricotta And Silverbeet Gnocchi Recipe

• 3/4 lb Yukon Gold or possibly Idaho potatoes, peeled, quartered and cooked
• 2 3/4 c. All-purpose flour
• 1 x Egg yolk
• 1 1/4 c. Ricotta
• 3/4 c. Ricotta salads (aged ricotta), grated
• 3 c. Lightly packed fresh Swiss silverbeet, cooked and minced
• 1/4 c. Grated Parmigiano Reggiano
• 1/2 tsp Nutmeg
• 2 1/2 Tbsp. Sea salt
• 1/2 tsp Cayenne pepper
• 1 1/2 c. Chicken stock
• 5 Tbsp. Roasted garlic puree
• 1/2 c. Virgin extra virgin olive oil
•     Salt to taste
•     Pepper to taste
• 4 ounce Prociutto, cut julienne
• 1/2 c. Grated Parmegiano Reggiano

Directions