One-pan pea, Parma ham and Parmesan gnocchi
Pan-fried gnocchi with crisp Parma ham, peas and spinach in a light, glossy Parmesan sauce made with the cooking water.
2 servings
Ingredients
- 250g fresh gnocchi
- 1 tbsp olive oil
- 1 banana shallot, finely diced
- 2 garlic cloves, minced
- 4 slices of Parma ham, torn into pieces
- 150g frozen peas, defrosted
- 2 large handfuls of baby spinach leaves
- 50g Parmesan or pecorino, finely grated, plus extra to serve (optional)
- Large handful of basil leaves, chopped
- Zest of ½ lemon, or more to taste
- Salt and pepper
Method
- Cook the gnocchi in salted boiling water until they float, 2-3 mins. Drain, keeping back about 120ml of the cooking water.
- Heat the oil in a large pan over a medium heat and soften the shallot for 5 mins. Add the garlic and cook for 1 min more.
- Add the gnocchi and fry until starting to brown, about 3 mins. Add the ham and peas and cook for 5 mins until the ham crisps, then stir in the spinach until wilted.
- Pour in 100ml of the cooking water and scatter the cheese over. Leave for 30 seconds to melt, then toss into a smooth, shiny sauce, adding a splash more water if needed.
- Season with salt and plenty of pepper and toss for 2-3 mins more until the sauce coats the gnocchi. Stir in the basil and lemon zest.
- Serve straight away, with extra cheese if you like.
Notes
- Under 495kcal and 25g protein per serving (per the book).
From Emily English, Book: Live to Eat