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Green Gnocchi with Prosciutto and Bechamel

Green Gnocchi with Prosciutto and Bechamel

Difficulty: Difficult

Preparation: 25 min

Cooking: 10  min

 4 people

 

INGREDIENTS:

250ml Besciamella
1 pinch of salt
1 pinch of salt
Zest of half a lemon
40 gr of pine nuts
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.

                                                         

 

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