Gnocchi with spring vegetables

Method

• 1
  Cut asparagus in half lengthways. Cut into 4cm lengths. Roughly slice prosciutto.
• 2
  Bring a large saucepan of water to the boil over high heat. Add asparagus and zucchini. Cook for 1 to 2 minutes or until bright green and tender. Using a slotted spoon, transfer asparagus and zucchini to a bowl. Add gnocchi to pan. Cook, following packet directions, until tender. Drain.
• 3
  Meanwhile, melt butter in a large frying pan over medium-high heat until foaming. Add prosciutto. Cook for 2 to 3 minutes or until crisp. Add gnocchi and vegetables to pan. Toss to coat. Serve sprinkled with parmesan and seasoned with pepper.