Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 1 bunch asparagus, trimmed

  3. 100g sliced prosciutto

  4. 2 medium zucchini, cut into 4cm sticks

  5. 500g potato gnocchi

  6. 80g butter

  7. 1/3 cup grated parmesan cheese

Instructions Jump to Ingredients ↑

  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.


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