I say Tomato, You Say Toe-ma-toe

Now, I try not to go to the grocery store with a menu in mind, rather, I try to let the grocery store plan my menu. Today's good find were fine, fresh, English peas. English peas reminded me of a Tyler Florence recipe for Potato Gnocchi with Peas and Prosciutto and Ricotta.

TBHITW and I originally hail from different parts of the country. He comes from Michigan with a stop in New Orleans for a few years before settling in the Northeast. Me, I come from Pennsylvania with a stop in Orlando, Florida before arriving here in New Jersey.

This difference in our origins leads to different pronunciations of certain words. For instance, he says crik when referring to a small stream (creek), I say creak. He says ruff for roof, I pronounce it, well, roof. You get the idea. We usually agree to disagree, except in the case of Gnocchi. I say, Knee-owe-kee, he says No-key. Sometimes, just to really get my goat, he says Knock-key, insisting that both are correct. He is an annoying man sometimes.

If anyone out there has the absolute correct pronunciation of these little pillows, keep it to yourself. Unless of course it is Knee-owe-kee.

Potato Gnocchi with Peas, Prosciutto and Ricotta - serves 4

2 pounds (about 4) russet potatoes

1 teaspoon salt

a few fresh gratings nutmeg (about 1/8 teaspoon)

1/2 cup grated Parmigiano-Reggiano

1 egg white

1 to 1 1/2 cups flour

1 1/2 cups fresh (or frozen and thawed) peas

1/4 pound prosciutto

1 large shallot, finely diced

extra-virgin olive oil

salt and pepper

1 Tablespoon butter

grated parmesan

2 cups Lemon Ricotta (recipe follows)

bunch watercress

Preheat oven to 350 degrees. Scrub, dry, pierce, oil and salt potatoes. Bake to 45 to 60 minutes until knife easily pierces. Cool slightly. Scoop potatoes out of skins, mash with hand masher or put through ricer. Add salt, nutmeg, baking powder, grated cheese and egg white. Add flour a little at a time, starting with one cup. Mix with your hands until a rough dough forms. Transfer to lightly floured surface. Gently knead until smooth, adding a little more dough to keep from sticking.

Break off a piece of dough, roll back an forth into a rope about the thickness of your index finger. Cut the rope into 1 inch pieces. Gently roll each piece down the prongs of a fork while pressing a dimple into the back side of gnocchi. This will form ridges that will hold the sauce. Place on a floured cookie sheet. Continue rolling and cutting until done. Cover with plastic wrap and refrigerate until ready to cook. You can also buy store bought Gnocchi.

Meanwhile, make the lemon ricotta:

2 cups whole milk ricotta

zest of one lemon

salt

Mix it all up and set aside until ready to cook gnocchi. This should be close to room temperature for plating. If you make it in advance, remove from refrigerator 30 minutes prior to cooking gnocchi.

Blanch peas in boiling, salted water. Set aside. Reserve salted water for cooking gnocchi

Bake 4 pieces of prosciutto in 350 oven for 5-8 minutes until crisp. Watch carefully. Set aside.

Dice shallot and saute in olive oil in large saute pan until soft and translucent. Add drained peas and toss to coat.

Cook gnocchi in boiling, salted water for 2 minutes after they begin to float. Transfer by slotted spoon into pan with peas. Add a ladle of cooking water. Add 1 Tablespoon butter. Sprinkle with parmesan cheese. Salt and pepper to taste.

Plating:

Spoon a dollop of lemon ricotta in center of plate. Top with peas and gnocchi. Top with small handful of fresh watercress. Top with 1 piece crumbled prosciutto. Optional: drizzle with a scant half of thimble full of white truffle oil.

Now put down the Websters Dictionary and enjoy your meal.