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Gnocchi with spring vegetables

  • 0:05 Prep
  • 0:15 Cook
  • 4 Servings


  • 1 bunch asparagus, trimmed
  • 100g sliced prosciutto
  • 2 medium zucchini, cut into 4cm sticks
  • 500g potato gnocchi
  • 80g butter
  • 1/3 cup grated parmesan cheese


  • 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.

Source: taste.com.au


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