Cheesy gnocchi with parma ham

Name: Cheesy gnocchi with parma ham
Yield: Serves 2
Cuisine: Italian recipes
Ingredients: 500g fresh gnocchi; Olive oil for greasing and drizzling; 180g Waitrose Antipasti Tricolore (green tomatoes, grilled yellow courgettes and semi-dried tomatoes with basil) or similar; 100g red and yellow cherry tomatoes, halved; ½ x 250g pack baby buffalo mozzarella balls, torn; 30g Parmigiano-Reggiano, grated; 2 Parma Ham slices; Small handful of basil leaves

Easy
June 2011

Easy
June 2011

Serves 2
Takes 10 min to make, 15 minutes to cook

This simple and low-cost midweek meal is full of fresh ingredients and can be made tailored your personal taste- simply add your favourite ingredients.

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Ingredients

500g fresh gnocchi
Olive oil for greasing and drizzling
180g Waitrose Antipasti Tricolore (green tomatoes, grilled yellow courgettes and semi-dried tomatoes with basil) or similar
100g red and yellow cherry tomatoes, halved
½ x 250g pack baby buffalo mozzarella balls, torn
30g Parmigiano-Reggiano, grated
2 Parma Ham slices
Small handful of basil leaves

500g fresh gnocchi
Olive oil for greasing and drizzling
180g Waitrose Antipasti Tricolore (green tomatoes, grilled yellow courgettes and semi-dried tomatoes with basil) or similar
100g red and yellow cherry tomatoes, halved
½ x 250g pack baby buffalo mozzarella balls, torn
30g Parmigiano-Reggiano, grated
2 Parma Ham slices
Small handful of basil leaves

Method

Preheat the grill to high. Cook the gnocchi in a large pan of boiling salted water for 2 minutes, then drain and tip into a large, lightly oiled ovenproof dish.
Scatter the antipasti mix and tomato halves over the gnocchi and top with the torn mozzarella balls and grated Parmigiano-Reggiano. Season with black pepper, then grill the gnocchi for 10-15 minutes until golden and bubbling.
Tear the Parma Ham into strips and scatter over the gnocchi. Top with basil leaves, drizzle with a little olive oil, then serve.

Method

Preheat the grill to high. Cook the gnocchi in a large pan of boiling salted water for 2 minutes, then drain and tip into a large, lightly oiled ovenproof dish.
Scatter the antipasti mix and tomato halves over the gnocchi and top with the torn mozzarella balls and grated Parmigiano-Reggiano. Season with black pepper, then grill the gnocchi for 10-15 minutes until golden and bubbling.
Tear the Parma Ham into strips and scatter over the gnocchi. Top with basil leaves, drizzle with a little olive oil, then serve.

delicious. tips

This can be made veggie by omitting the parma ham and using a vegetarian hard cheese.

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Anna Hargreaves says:
22nd Jun 2015 at 6:52 pm
I love this recipe because it’s simple, naughty and absolutely delicious, perfect midweek treat.
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