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Gnocchi with Sweet Peas & Prosciutto

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

  1. 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.
  2. 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.
  3. Add gnocchi to sauce pan and toss together for 2 minutes on medium heat. Serve with grated Parmigiano-Reggiano.

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.