GNOCCHI WITH PROSCIUTTO, SPRING PEAS, AND CHANTERELLES

Steps:

• Bring 2 pots, 1 large and 1 medium, with well-salted water to a boil over med. heat. Set up a bowl of well-salted ice water. Blanch the fresh peas in the med. pot of boiling water until they are cooked but still crunchy and then immediately plunge them into the salted ice water. Remove them from the ice water and reserve. Coat a large saute pan over med heat with olive oil. Add the smashed garlic cloves and crushed red pepper. Bring the pan to a medhigh heat. When the garlic has become golden brown and is very aromatic, remove it; discard. Add the prosciutto and saute until it starts to get crispy, 1-2 min. Add the mushrooms and season with salt. Saute for 3-4 min, and TASTE to see if they are delicious. Add the peas and chicken stock. Season with salt, TASTE. Simmer until the stock has reduced by about half. While the stock is reducing, add the gnocchi to the large pot of salted boiling water. Cook the gnocchi until they float and get very puffy. The gnocchi should be really puffy. While the gnocchi is in the boiling water, add the butter to the pan with the mushroom mixture. Cook over low heat and swirl to incorporate. TASTE and adjust seasoning if needed. When the gnocchi are cooked, carefully remove them from the cooking water and add them to the pan with the mushrooms. Toss or stir to combine. Cook the gnocchi with mushroom mixture until it clings to the gnocchi. Add the grated Parmigiano and the chopped chives. Transfer to serving bowls and serve immediately.