1 tbsp olive oil
8 prosciutto slices, torn
400g fresh gnocchi
200g frozen peas, defrosted
50g Parmesan, grated
3 tbsp fresh green pesto
Salt and black pepper
- 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, turning occasionally. Transfer to a plate lined with kitchen paper to drain, leaving the fat in the pan.
- 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 crowding the pan.
- 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.
- Divide amongst four bowls and top with the crispy prosciutto and the remaining Parmesan. Season with black pepper and serve.
Per serving: 247kcals, 7.3g fat (2.6g saturated), 33g carbs, 2.8g sugars, 12.3g protein, 4.8g fibre, 0.711g sodium
Make it yours: Skip the gnocchi and add cooked pasta to the pan after step 3, adding a splash of the cooking water to loosen and bind the sauce.