Speedy pea and prosciutto gnocchi
- May 2018
- Serves 4
- 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?
- 13.6g (4.2g saturated),
- 35.4g (1.9g sugars)
- 4 prosciutto slices
- 400g fresh gnocchi
- 200g frozen peas, defrosted
- 50g parmesan, grated
- 3-4 tbsp fresh green pesto
- 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.
- 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.
- Divide among 4 bowls, sprinkle over the remaining parmesan and the prosciutto shards, season with black pepper and serve.
Next time, swap prosciutto for more spring greens – asparagus, green beans or broad beans all work well.
Prosciutto can be salty so season carefully. A squeeze of lemon can brighten up the pesto.
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