Servings: 4Prep: 15Total: 1 hour 30 minutes Ingredients for the gnocchi:kosher salt, to taste9 medium Russet potatoes, scrubbed clean (about 6 pounds|2562 grams)2 cups|319 grams all-purpose flour, plus more for dusting8 egg yolks1/3 cup|63 ml olive oil for the pasta:4 tablespoons|54 grams unsalted butter3 ounces|180 grams minced prosciutto8 ounces|200 grams thinly sliced shiitake mushroomskosher salt, to taste1/4 teaspoon chili flakes4 garlic cloves, thinly sliced1/4 sweet white onion, finely chopped1/2 small jalapeƱo, stemmed, seeded, and minced1 sprig rosemary, mincedfreshly ground black pepper, to taste1 cup|250 ml heavy cream4 ounces|125 grams thinly sliced raclette cheese1/3 cup|20 grams grated parmesan cheese, plus more for serving1 Meyer lemon for serving:a few handfuls of baby arugula1-2 Meyer lemons Directions 1. Make the gnocchi: Heat the[…]