Gnocchi with Sweet Peas & Prosciutto

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A savory gnocchi dish with a creamy, garlicky flair, accented by strips of prosciutto and young, sweet peas. Our gnocchis use 80% potato, so you know you're getting quality, authentic Northern Italian dumplings.

Ingredients:

• 1 (1-pound) package DeLallo Potato Gnocchi
• 8 ounces heavy cream
• 1 clove garlic, smashed
• 1 cup frozen young peas
• 3 tablespoons butter
• 1/4 lb. DeLallo Prosciutto, cut into short thin strips
• 1/4 cup grated Parmigiano-Reggiano

Directions:

Boil a large pot of salted water for gnocchi. Once boiling, drop gnocchi into water and cook for al dente—dumplings will float to the top when finished, about 4 minutes. Drain.

Meanwhile, in a large saucepan, heat cream with garlic clove and peas. Simmer for about 3 minutes. Whisk in butter to incorporate well. Add prosciutto and simmer for another 5 minutes until all ingredients are tender, warmed-through and well combined.

Add gnocchi to sauce pan and toss together for 2 minutes on medium heat. Serve with grated Parmigiano-Reggiano.

Serves 4 to 6 Printer-friendly version