Gnocchi with Sweet Peas & Prosciutto
| A savory gnocchi dish with a creamy, garlicky flair, accented by strips of prosciutto and young, sweet peas. With over 85% potato, our authentic Northern Italian dumplings shine in all of your favorite recipes. |
Gnocchi with Sweet Peas & Prosciutto
A savory gnocchi prosciutto dish with a creamy, garlicky flair, accented by young, sweet peas. With over 85% potato, our authentic Northern Italian dumplings shine in all of your favorite recipes.
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 pound 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.