These small, soft potato dumplings are the perfect vehicle for creamy, garlicky sauces.
Ingredients
- 6 slices prosciutto
- 1 1/2 x 500g packets potato gnocchi
- 1 tablespoon olive oil
- 1 leek, trimmed, halved, washed, thinly sliced
- 2 small garlic cloves
- 1 1/2 cups light cooking thickened cream
- 1/2 cup finely grated parmesan
- Shaved parmesan, to serve
Method
- Step 1Heat a medium non-stick frying pan over medium heat. Cook prosciutto for 1 minute each side or until crisp. Transfer to a plate lined with paper towel. Break each slice into 3 to 4cm pieces.
- Step 2Cook gnocchi in a saucepan of boiling, salted water, following packet directions, until tender. Drain.
- Step 3Meanwhile, heat oil in frying pan over medium heat. Add leek and garlic. Cook, stirring, for 5 minutes or until leek has softened. Add cream and parmesan. Cook, stirring, for 3 minutes or until cheese has melted. Season with salt and pepper. Add gnocchi. Toss to coat. Serve sprinkled with prosciutto and shaved parmesan.
- Low carb
- Low kilojoule
- Low sugar
Nutrition
1758 kj
Energy
21g
Fat Total
11g
Saturated Fat
3g
Fibre
16g
Protein
52mg
Cholesterol
1046.66mg
Sodium
3g
Carbs (sugar)
39g
Carbs (total)
All nutrition values are per serve
Notes
Variation: Replace the gnocchi with a 630g packet of fresh ricotta and roast vegetable tortellini.
Serves 6 as part of a banquet.
Add 1 tablespoon basil or sun-dried tomato pesto to sauce mixture for a flavour hit.
- Author: Emma Braz
- Image credit: Andrew Young
- Publication: Super Food Ideas
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