Ingredients
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1 bunch asparagus, trimmed
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100g sliced prosciutto
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2 medium zucchini, cut into 4cm sticks
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500g potato gnocchi
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80g butter
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1/3 cup grated parmesan cheese
Method
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1Cut asparagus in half lengthways. Cut into 4cm lengths. Roughly slice prosciutto.
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2Bring 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.
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3Meanwhile, 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.
Source: taste.com.au
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