Potato Gnocchi with Vegetables and Prosciutto
Potato Gnocchi with Vegetables and Prosciutto
Serves 4-6
3 tablespoons extra virgin olive oil
2 cloves garlic, finely chopped
250g button mushrooms, thinly sliced
1 leek, white part only, thinly sliced
6 baby carrots, peeled and quartered lengthways
250g zucchini, sliced ½ cm thick
100ml dry white wine
200ml cream
80g green beans, stalk ends cut off, beans halved
2 spring onions, thinly sliced on the diagonal
200g cherry tomatoes, halved
750g 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 quartered
finely grated parmesan for serving
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 beans, 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.
