Green Gnocchi with Prosciutto and Bechamel
Preparation: 25 min
Cooking: 10 min
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.