Italian Garden Blend Gnocchi with Prosciutto and Summer Vegetables
Serving Size: Â 2-3
Ingredients:
14 oz. Pappardelle's Italian Garden Blend Gnocchi
1/4 lb. prosciutto, julienned
1 cup crimini mushrooms, sliced
1 small leek (split, washed and sliced)
1-1/2 cups sun-dried tomatoes, julienned
1/4 lb. sugar snap peas
1/4 cup chopped Italian parsley
1 tablespoon garlic, chopped
2 tablespoons shallots, sliced
2 tablespoons fresh basil, sliced
2 tablespoons extra virgin olive oil
1 tablespoon butter
Parmesan for garnish
Instructions:Â
- Add frozen gnocchi to salted boiling water. Occasionally, stir gnocchi to prevent sticking to pot. Cook for approximately 2-3 minutes, or until pasta floats to surface. Remove from water with a slotted spoon and taste for doneness.
- While the gnocchi is cooking, warm the olive oil in a large sauté pan and add prosciutto, garlic and shallots.
- Add mushrooms and cook until golden without overcooking the prosciutto.
- Add leeks and snap peas. Sauté lightly.
- Add butter. When completely melted, add gnocchi, basil and parsley and toss.
- Spoon into pasta bowls and sprinkle with Parmesan cheese.