Gnocchi with fresh pistachio pesto and crispy prosciutto




For the gnocchi
250g ricotta (Hanini)
2 egg yolks (Coccodi)
100g 00 plain flour
60g grated Parmesan (Zanetti)
Salt and pepper to taste

For the pesto
1 handful fresh basil leaves
2 tbsp pistachios
1 clove garlic
60g grated Parmesan cheese (Zanetti)
150-200ml extra virgin olive oil (Borges)

You will also need
4 slices Serrano ham (Casademont)
Extra grated Parmesan and pistachios for serving


Start by placing the serrano ham onto a baking sheet and bake in the oven or microwave for a few minutes until golden and crispy. Next, make the pesto by blitzing all the ingredients together. Next, make the gnocchi by mixing together the ricotta, egg yolks and Parmesan. Season with salt and pepper, then mix in the flour to form a soft paste. Using extra flour, roll and form into gnocchi. Cook for 2-3 minutes in salted boiling water then immediately mix in the pesto and a little of the cooking water. Serve into 2 bowls, crumble over the crispy serrano ham and sprinkle over extra Parmesan and crushed pistachios.

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