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Ingredients

1 bunch asparagus, trimmed
100g sliced prosciutto
2 medium zucchini, cut into 4cm sticks
500g potato gnocchi
80g butter
1/3 cup grated parmesan cheese

Method

Step 1 Cut asparagus in half lengthways. Cut into 4cm lengths. Roughly slice prosciutto.
Step 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.
Step 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.

Gnocchi with spring vegetables

How to make Gnocchi with spring vegetables

Ingredients

Method