Poached Eggs with Gnocchi

Total time: 25 minutes
    Gnocchi, boiled first, then fried, gets a wonderful, crunchy exterior. We add 2 slices of chopped Prosciutto and top it with a poached egg.  You could also use spaetzle or small dumplings. 

 Ingredients:

• 20 - 24 fresh gnocchi  1/4 - 1/3 of a package of fresh gnocchi
• 2 slices Prosciutto, 1.5oz (50gr)  or other dry-cured ham
• 2 eggs
• 1 tbs butter
• 1/2 tbs olive oil
• 1 tbs wine vinegar, any flavor

 Instructions:

• Gnocchi:
• Heat water in a medium pot for gnocchi.  When boiling, add the gnocchi and cook just until they all float, 1 - 2 minutes. 
• Drain and rinse lightly with cool water. 
• Heat butter and oil in a medium nonstick skillet over medium-low heat. Add gnocchi and sauté until light brown, stirring and turning occasionally, 12 - 15 minutes.
• Roughly chop Prosciutto and add to skillet when gnocchi is first starting to brown.
• Eggs: 
• Fill a medium skillet with water.  The water should be at least 1 1/2 inches deep. Heat water over medium-high heat. 
• Add vinegar. 
• When water is softly boiling, reduce heat and poach eggs: one at a time break egg into a small saucer.  Swirl a spoon in the water where you will put the egg - off to the side.  When water is swirling drop egg into center of swirl.  With slotted spoon try to keep the white together. 
• Do next egg. 
• With regular spoon scoop some hot water over tops of eggs. Poach for 3 minutes or until white is set but yolk is still very soft.  Remove eggs with a slotted spoon.
• To finish: 
• Arrange gnocchi and Prosciutto on small plates.  Top with a poached egg, salt and pepper, if desired.  Serve.