Serves 4
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  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, turning 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 crowding 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.

Nutrition Facts

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.