Put the potatoes in a stockpot with 3 quarts water. Bring the water to a boil over high heat; reduce heat and cook potatoes at a strong simmer for approximately 20 minutes or until tender. Drain the water from the pot and let the potatoes cool for just a few minutes before removing potato skins.

While potatoes are still hot, put them through a ricer into a large mixing bowl. Add the eggs, one at a time, and incorporate well using a wooden spoon.

Divide the flour into two portions. Stir the first portion of the flour into the potato mixture. Spoon in the second portion of flour, using only as much as needed to make a dry dough of pliable consistency (additional flour may be necessary).

Divide the dough in half and place the first half onto a floured work surface. Roll the first half of the dough into a log 1-inch thick. Cut the log into 1/2-inch round pieces. Lay the pieces out on a clean counter and make an indentation on one side of each piece using the back of a fork or your thumb. Place the gnocchi on a platter and refrigerate until ready to cook. Continue with remaining dough.

In a medium saucepan, heat the cream over medium heat the cream over medium heat; add salt, pepper and peas, and allow to simmer for 3-4 minutes. Add the proscuitto or ham and parmesan cheese and cook for 10 seconds before adding the butter to the mixture. Set saucepan aside and keep warm.

Cook the potato gnocchi by bringing 6 quarts of water to a rolling boil in a large stockpot. Add 2 tablespoons salt to the water. When the water has returned to boiling, add half the gnocchi and cook for 10-15 seconds or until they begin to float. Scoop out the gnocchi with a strainer or slotted spoon and place them on a serving platter. Pour some of the sauce over the drained gnocchi. Continue to cook gnocchi in batches and serve them immediately with additional sauce ladled over the top.

Recipe Courtesy of The Idaho Potato Commission.