Lemon and Ricotta Gnocchi With Quail Eggs

Place potatoes in a pot with cold water and add the salt. Bring to a simmer over medium heat and cook the potatoes until tender, around 10-15 minutes.

Meanwhile, make the ricotta cream by adding all ingredients to a blender, and blend until combined. Set aside.

Once potatoes are cooked, cool for 5 minutes and remove skin. Skin will be easier to remove when the potatoes are warm, but be careful not to burn yourself!

Pass the skinned potatoes through a potato ricer or use a fork to mash potatoes, trying your best to have no lumps.

Place mashed potatoes in a bowl and add half the flour.

Add the quail egg yolks and top off with more flour.

Start to mix with a wooden spoon and finish off by kneading the dough by hand, add more flour if necessary. Dough should not be sticky.

To shape dough, roll a piece of the dough into a rope about ¾-inch thick and then cut rope into nuggets that are about ½-inch long.

Using a wooden gnocchi board or a fork, roll nugget along the length of the board/fork.

Transfer shaped gnocchi onto a floured tray and reserve until cooking*

Bring a large pot of water to a boil and salt generously.

Cook gnocchi in small batches for about 5 minutes or until they float. Remove with a slotted spoon and keep warm.

Over medium heat, melt butter in a pan. Swirl around in pan, until the butter browns and gives off a nutty aroma, around 4-5 minutes. Be careful not to burn the butter!

Add peas and asparagus and continue to stir. Cook for 4 minutes.

Add cooked gnocchi and prosciutto and stir.

Add ricotta cream and stir in until everything is coated with the sauce.

Serve right away and top with some grated Parmesan and lemon zest (optional).

Enjoy!