Italian Garden Blend Gnocchi with Prosciutto and Summer Vegetables

Serving Size:  2-3


14 oz. Pappardelle's Italian Garden Blend Gnocchi
1/4 lb. prosciutto, julienned
1 cup crimini mushrooms, sliced
1 small leek (split, washed and sliced)
1-1/2 cups sun-dried tomatoes, julienned
1/4 lb. sugar snap peas
1/4 cup chopped Italian parsley
1 tablespoon garlic, chopped
2 tablespoons shallots, sliced
2 tablespoons fresh basil, sliced
2 tablespoons extra virgin olive oil
1 tablespoon butter
Parmesan for garnish


  1. Add frozen gnocchi to salted boiling water. Occasionally, stir gnocchi to prevent sticking to pot. Cook for approximately 2-3 minutes, or until pasta floats to surface. Remove from water with a slotted spoon and taste for doneness.
  2. While the gnocchi is cooking, warm the olive oil in a large sauté pan and add prosciutto, garlic and shallots.
  3. Add mushrooms and cook until golden without overcooking the prosciutto.
  4. Add leeks and snap peas. Sauté lightly.
  5. Add butter. When completely melted, add gnocchi, basil and parsley and toss.
  6. Spoon into pasta bowls and sprinkle with Parmesan cheese.