PEA, PESTO AND PROSCIUTTO GNOCCHI

• portions: 4

Ingrédients

1 tbsp olive oil

8 prosciutto slices, tom

400g fresh gnocchi

200g frozen peas, defrosted

50g Parmesan, grated

3 tbsp fresh green pesto

Salt and black pepper

Instructions

1 Heat half of the olive oil in a large pan over a medium-high heat. Add the prosciutto and cook for 2-3 minutes until crisp, tuming occasionally. Transfer to a plate lined with kitchen paper to drain, leaving the fat in the pan.

2 Add the gnocchi to the pan and cook for 6-8 minutes until lightly golden on both sides, working in batches if necessary to avoid crovvding the pan.

3 Add the remaining oil along with the peas, half of the Parmesan and a splash of water. Stir for 2-3 minutes until the sauce comes together. Add the pesto and some salt and pepper and stir to coat well.

4 Divide amongst four bowls and top with the crispy prosciutto and the remaining Parmesan. Season with black pepper and serve.