With savoury prosciutto and that intense wild garlic, this creamy gnocchi dish is restaurant quality but easy and quick enough to make on a weeknight.
Wild garlic is wonderful to cook with, particularly if you are able to forage for it so your dinner has a free element! It works really well with gnocchi too, which is a great carrier for flavour.
Peas add a little sweetness to balance the dish, leaving you with a really tasty dinner that you will look forward to making whenever wild garlic is in season.
Ingredients, Substitutions and Variations
- Prosciutto– this Italian dry cured ham brings saltiness and savouriness. You can switch for a good quality bacon, but make sure that you choose unsmoked.
- Spring onions – I use spring onions here rather than classic brown onions because they’re fresher and milder, which adds to the ‘spring’ feel of this dish.
- White wine – wine is optional. If you don’t use it, simply add extra water.
- Peas – frozen garden peas are perfect here. You could also use sugar snap peas if you prefer.
- Cream – single cream brings that wonderful, well, creaminess!
- Wild garlic – if you forage your wild garlic, be sure to give it a good wash before using.
Prosciutto and Wild Garlic Gnocchi
This restaurant quality creamy gnocchi dish with prosciutto, peas and wild garlic is ready in 20 minutes!
Ingredients
Method
- Finely slice the prosciutto and put in a large saute pan over a medium heat. Allow to crisp up, then add the sliced spring onions and cook for 30 seconds.
- Tip in the wine and water, bring to the boil and then add the gnocchi and peas. Simmer until the gnocchi is soft and the peas are cooked through.
- Stir in cream. Finely slice the wild garlic and add to the pan. Simmer for 3 more minutes, then season with salt and pepper to taste.
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