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.
Ingredients
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
100ml 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 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
Method
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