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Potato Gnocchi with Vegetables and Prosciutto

Potato Gnocchi with Vegetables and Prosciutto

Potato Gnocchi with Vegetables and Prosciutto

Garlic, lemon zest, mushrooms, leek, baby carrots and zucchini are slow fried and snow peas, spring onions, cherry tomatoes, white wine and cream are added. This is tossed with potato gnocchi and served with thin sliced prosciutto and parmesan.

Prep: 20mins
Cook Time: 20mins
Serves: 4


Heat the oil in a deep frying pan over moderate heat and add the garlic, mushrooms, leek, carrots and zucchini.

Cover and fry, without letting anything brown, for 10 minutes or until the leek is soft.

Uncover, turn up the heat and add the wine.

Let it bubble for 30 seconds then add the snow peas, spring onions, tomatoes, cream and the cooked gnocchi.

Mix gently but well and bring to the boil.

Remove from the heat.

Taste and season with salt and freshly ground black pepper.

Serve in pasta plates with the prosciutto slices draped over the top and parmesan sprinkled over everything.


45ml Extra virgin olive oil

2 Cloves garlic, finely chopped

250g Button mushrooms, thinly sliced

1 Leek, white part only, thinly sliced

8 Baby carrots, peeled and quartered lengthways

250g Zucchini, sliced ½ cm thick

100mls Dry white wine

150ml Cream

50g Snow peas, each halved lengthways, covered with boiling water for 20 seconds then drained well

2 Spring onions, thinly sliced on the diagonal

200g Cherry tomatoes, halved

1kg La Molisana potato gnocchi, pulled apart so there are no gnocchi stuck together, gently boiled in a large saucepan of well salted water for 8 minutes or until they all rise to the top, ready when the vegetables are ready

8 Paper thin slices of prosciutto, each slice halved

30g Parmesan, finely grated

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