Name: Lemony Gnocchi with Crispy Prosciutto, Snap Peas, Radishes & Parmesan
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 6 cloves garlic; 1 small bunch Italian (flat-leaf) parsley; 6 leeks; 1 ½ lemons; 85 g Parmesan cheese; 3 (454 g) pkgs potato gnocchi; 12 slices prosciutto; 1 ½ bunches radish; 1 ½ (227 g) pkgs sugar snap peas; crushed red pepper; extra virgin olive oil; salt

Lemony Gnocchi with Crispy Prosciutto, Snap Peas, Radishes & ParmesanLemony Gnocchi with Crispy Prosciutto, Snap Peas, Radishes & Parmesan — a 40-minute dinner recipe with 12 ingredients, serving 6.Ingredients

6 cloves garlic

1 small bunch Italian (flat-leaf) parsley

6 leeks

1 ½ lemons

85 g Parmesan cheese

3 (454 g) pkgs potato gnocchi

12 slices prosciutto

1 ½ bunches radish

1 ½ (227 g) pkgs sugar snap peas

crushed red pepper

extra virgin olive oil

salt

Instructions

Fill a large pot about halfway with hot water (from the tap); cover with a lid and bring to a boil over high heat.

Meanwhile, wash and dry the fresh produce.

Once the water in the pot is boiling, add gnocchi and salt. Cook, stirring occasionally, until gnocchi begins to float to the surface, about 3 minutes. Drain in a colander and set aside. (Reserve a ½-cup gnocchi water before draining.)

While the gnocchi are cooking, trim off root end and dark green top of the leeks, leaving only the white and pale green parts. Cut leeks in half lengthwise and rinse under running water, separating the layers to remove any dirt and grit. Slice crosswise into thin pieces and place in a large bowl.

Trim and quarter radishes. Add to the bowl with the leeks.

Cut snap peas crosswise into ½-inch pieces. Add to the bowl.

Shave parsley leaves off the stems; discard stems and mince the leaves. Add to the bowl.

Peel and mince garlic. Add to the bowl and set aside.

Preheat another large pot over medium-high heat.

While the pot heats up, cut or tear prosciutto into bite-sized pieces.

Once the pot is hot, add oil and swirl to coat the bottom. Add prosciutto and cook, stirring occasionally, until crispy, 3-4 minutes. Using a slotted spoon, transfer prosciutto to a paper towel-lined plate and set aside. (Reserve pot with drippings for the next step.)

Return pot (with drippings) to medium heat, add more oil, and swirl to coat the bottom. Add veggies, garlic, salt, and pepper; cook, stirring occasionally, until softened, 5-6 minutes.

Meanwhile, finely grate Parmesan.

When the veggies are done, zest and juice lemons into the pot, then add drained gnocchi and stir to combine. Add reserved gnocchi water, a few tablespoons at a time, if necessary, to reach a saucy consistency. Continue to cook until gnocchi is warmed through, 2-3 minutes more. Remove from heat.

To serve, divide gnocchi and veggies between plates or bowls. Top with Parmesan and crispy prosciutto. Enjoy!

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