Green Gnocchi with Prosciutto and Bechamel
Difficulty: Difficult
Preparation: 25 min
Cooking: 10 min
4 people
INGREDIENTS:
- 250ml Besciamella
- 1 pinch of salt
- 500 gr Sogno Toscano Spinach Gnocchi
- 1 pinch of salt
- Zest of half a lemon
- 40 gr of pine nuts
- 250 gr of Sogno Toscano Sliced Prosciutto
- 350 gr of snow peas
- Zest of half a lemon
- extra virgin olive oil
- salt and pepper
PREPARATION:
- Clean the snow peas. In a non-stick pan, toast the pine nuts until they are slightly crispy, then set them aside.
- Still in the same pan, brown the raw ham (previously shredded) for a few moments, then add a drizzle of oil and the lozenges cut into lozenges.
- Season with salt and pepper, and add some slices of chilli pepper to taste, then turn off the heat.
- Boil the gnocchi in abundant salted water and when they come to the surface, drain them well and add them to the seasoning of snow peas and ham and bechamel.
- Serve and decorate with pine nuts and a few drops of bechamel.