Speedy pea and prosciutto gnocchi

Speedy pea and prosciutto gnocchi
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min

We’ve used a combination of cheat’s ingredients and luxury items to create a quick, easy and utterly delicious midweek meal in just 20 minutes.

Gnocchi fanatic? How about baking it with cream, mushroom and a blue cheese sauce?

Nutrition: per serving

Calories
326kcals
Fat
13.6g (4.2g saturated),
Protein
13.3g
Carbohydrates
35.4g (1.9g sugars)
Fibre
4.7g
Salt
1.4g
Calories
326kcals
Fat
13.6g (4.2g saturated),
Protein
13.3g
Carbohydrates
35.4g (1.9g sugars)
Fibre
4.7g
Salt
1.4g

Ingredients

  • 4 prosciutto slices
  • 400g fresh gnocchi
  • 200g frozen peas, defrosted
  • 50g parmesan, grated
  • 3-4 tbsp fresh green pesto

Method

  1. Heat a drizzle of olive oil in a large frying pan. Add the prosciutto slices and fry until crisp, turning occasionally. Drain on kitchen paper, then break into shards.
  2. Add the gnocchi to the pan and fry for 6-8 minutes until lightly golden on both sides (you may need to do this in batches). Add the peas, half the parmesan, a little more oil, a little salt and pepper and a splash of water to the pan and warm through, stirring, until the sauce forms an emulsion. Add the pesto and another splash of water, if needed, and stir to coat well.
  3. Divide among 4 bowls, sprinkle over the remaining parmesan and the prosciutto shards, season with black pepper and serve.

delicious. tips

  1. Next time, swap prosciutto for more spring greens – asparagus, green beans or broad beans all work well.

  2. Prosciutto can be salty so season carefully. A squeeze of lemon can brighten up the pesto.

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Reviews

Read what others say...

  1. Nice, simple and quick. Made even quicker if you use bought pesto – I used Salca.
    Hade it with a bottle of Ovietto wine from Coop. Very Nice indeed.

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