Pesto Butter Gnocchi with Peas and Crispy Prosciutto

Pesto butter gnocchi with peas and crispy prosciutto

Servings: 4 | Prep: 15 min | Cook: 15 min | Total: 30 min

Tags: Italian, family, pasta, quick, vegetarian

Ingredients

• 500.0 g gnocchi (store-bought or homemade)
• 150.0 g frozen peas (defrosted)
• 100.0 g prosciutto (thinly sliced)
• 100.0 g pesto (store-bought or homemade)
• 50.0 g butter (unsalted)
• 1.0 tbsp olive oil
• 50.0 g Parmesan cheese (grated)
• 0.5 tsp salt (to taste)
• 0.5 tsp black pepper (freshly ground, to taste)

Instructions

1. Preheat the oven to 180°C (160°C fan). Line a baking tray with parchment paper.
2. Lay the prosciutto slices on the prepared tray and bake for 10 minutes or until crisp. Remove and set aside on paper towels to drain.
3. Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Drain and set aside.
4. In a large frying pan, heat the olive oil over medium heat. Add the butter and allow it to melt and foam slightly.
5. Add the cooked gnocchi to the pan, stirring gently to coat in the butter-oil mixture. Cook for 3-4 minutes until golden brown, stirring occasionally.
6. Stir in the peas and cook for an additional 2 minutes until heated through.
7. Reduce the heat to low and add the pesto, stirring to combine and coat the gnocchi evenly. Season with salt and black pepper.
8. Crumble the crispy prosciutto on top and sprinkle with grated Parmesan cheese before serving.