Zanhard's Recipes

Pasta
Prep Time: 10 minutes
Cook Time: 25 minutes
Serves: 4

Ingredients:

• 2 broccoli crowns
• 1 1/2 cups frozen peas
• 4 cloves garlic
• 1 lemon
• 57g Parmesan cheese
• 2 pkgs (454g) potato gnocchi
• 1 pkg proscuitto
• 1/4 cup butter
• 1/4 tsp crushed red pepper
• 2 tbsp honey
• 1/2 tsp salt
• 2/3 cup water

Steps:

1. Preheat large skillet over medium heat.
2. Once skillet is hot add the proscuitto and cook until crispy, about 1 minute per side. Cook in batches if necessary.
3. Remove proscuitto and put on a plate and set aside.
4. Peel and mince garlic.
5. Wash and dry broccoli. Separate into bite-sized florets and cut stems into smaller pieces.
6. Return skillet to medium heat. Add butter, garlic, broccoli, salt, and red pepper. Cook, stirring occasionally until broccoli is bright green and tender-crisp, about 4-5 minutes.
7. Finely grate Parmesan, place in a small bowl, and set aside.
8. Add gnocchi, peas, and hot water (from the tap) to the skillet. Continue to cook, stirring occasionally until the water reduces and gnocchi are soft, about 3-4 minutes.
9. Crumble or chop proscuitto into bite-sized pieces.
10. Wash, dry, and juice lemon into the skillet. Add honey and stir to combine, then remove from heat.
11. Divide gnocchi and vegetables between bowls, top with crumbled proscuitto and parmesan cheese.