Method

1

Pre heat oven at 180c

2

Lay prosciutto on oven paper on a flat oven tray.
Cover prosciutto with another sheet of oven paper, and lay another tray on top to keep the slices flat while cooking.
Cook for 10min or till crispy. Remove from oven and allow to cool

3

Bring milk and cream to a simmer, add Parmigiano Reggiano a little at the time, stir till melted.

4

Bring plenty of salted water to the boil (7g salt per lt of water), then add gnocchi and cook till they surface. Once they surface to the top, drain and toss with the sauce for 1 min, then add spinach and keep stirring till all spinach are wilted.

5

Serve gnocchi onto a plate and garnish with crispy prosciutto, a generous drizzle of Parmigiano cream sauce and extra grated on top.

Prep Time10 minsCook Time10 minsYields4 Servings

Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!

CategoryDifficultyBeginner
 

Ingredients

 500 g potato gnocchi (handmade or packet)
 400 g pumpkin sauce + 5 amaretti biscuits crumbled in it.
 80 g fresh baby spinach
 150 ml fresh cream
 50 ml fresh milk
 4 slices Prosciutto di Parma (crisps)
 20 g unsalted butter
 2 tbsp extra virgin olive oil
 Salt & Pepper
Parmigiano Reggiano cream sauce
 125 ml fresh cream
 50 ml fresh milk
 100 g Parmigiano Reggiano (24m), grated

Ingredients

 500 g potato gnocchi (handmade or packet)
 400 g pumpkin sauce + 5 amaretti biscuits crumbled in it.
 80 g fresh baby spinach
 150 ml fresh cream
 50 ml fresh milk
 4 slices Prosciutto di Parma (crisps)
 20 g unsalted butter
 2 tbsp extra virgin olive oil
 Salt & Pepper
Parmigiano Reggiano cream sauce
 125 ml fresh cream
 50 ml fresh milk
 100 g Parmigiano Reggiano (24m), grated

Directions

1

Pre heat oven at 180c

2

Lay prosciutto on oven paper on a flat oven tray.
Cover prosciutto with another sheet of oven paper, and lay another tray on top to keep the slices flat while cooking.
Cook for 10min or till crispy. Remove from oven and allow to cool

3

Bring milk and cream to a simmer, add Parmigiano Reggiano a little at the time, stir till melted.

4

Bring plenty of salted water to the boil (7g salt per lt of water), then add gnocchi and cook till they surface. Once they surface to the top, drain and toss with the sauce for 1 min, then add spinach and keep stirring till all spinach are wilted.

5

Serve gnocchi onto a plate and garnish with crispy prosciutto, a generous drizzle of Parmigiano cream sauce and extra grated on top.

Potato gnocchi with pumpkin amaretti, Parmigiano Reggiano & crispy Prosciutto di Parma