My friend, Bob, in Hawaii, who used to be a professional chef gave me this recipe orally on a recent visit. It sounded a lot like this one from:
http://thecharmingdetroiter.com/squid-ink-gnocchi-champagne-beurre-blanc-crispy-prosciutto/
SQUID INK GNOCCHI WITH CHAMPAGNE BEURRE BLANC AND CRISPY PROSCIUTTO
Serves 4
FOR GNOCCHI
2 lbs. potatoes (2-3 potatoes), peeled and cut into chunks
1 cup all-purpose flour + extra for dusting
¼ tsp. Kosher salt
¼ tsp. ground black pepper
1 egg
1 tbsp. squid ink
1 tbsp. parmesan cheese, grated
1-2 tbsp. milk
FOR BEURRE BLANC
½ tbsp. olive oil
1 shallot, minced
1 cup Champagne (or Prosecco)
1 tbsp. white wine vinegar
½ tsp. ground black pepper
½ cup butter, cut into small cubes
1 oz. prosciutto, thinly sliced and finely chopped
Parsley, finely minced (for garnish)
INSTRUCTIONS
Add potatoes to a large pot. Fill pot with enough water to cover the potatoes. Season water with salt. Boil potato chunks over high heat until fork tender and allow to cool to room temperature.
In a small bowl, whisk together egg and squid ink until combined.
In a large bowl, mash the potatoes, flour, salt and pepper together. Add egg, squid ink, and parmesan cheese and mix until combined. Turn gnocchi dough out on to a lightly floured surface and knead lightly for 1-2 minutes. Add more flour if the mixture is too wet, and add milk if the mixture is too dry. Form dough into long cylinders and cut into 1 inch long segments. If desired, crimp into a gnocchi dumpling shape with a fork or with a gnocchi board.
Bring a large pot of salted water to a boil.
While water is heating, prepare the sauce. In a small heavy bottomed saucepan, heat olive oil over medium heat. Add shallot and cook, stirring occasionally, for 4-5 minutes until shallots are translucent. Add Champagne, white wine vinegar, and pepper. Turn heat up to medium-high and boil until reduced to about ¼ cup of liquid. Whisk in butter, 1 piece at a time. Season with salt and pepper to taste.
To a small skillet over medium heat, add prosciutto bits and cook, stirring occasionally, for 6-8 minutes until crispy.
Once water comes to a boil, add desired amount of gnocchi and cook until they float.
To assemble dish, place a pile of gnocchi on the plate and top with beurre blanc. Garnish with crispy prosciutto bits and parsley. Enjoy!