Name: Fried gnocchi with broad beans, parma ham, ricotta and sage
Total time: 20 min
Yield: Serves 6
Cuisine: Italian
Ingredients: 250g tub ricotta; 1 lemon zested; 6 slices parma ham; 400g gnocchi (we used Fresh Pasta Company); 2 tbsp olive oil; 1 clove garlic bashed; butter for frying; a handful of leaves sage; 150g after double podding blanched broad beans

Pan Fried Gnocchi Recipe with Broad Beans, Parma Ham and Ricotta

250g tub ricotta
1 lemon
zested
6 slices parma ham
400g gnocchi
(we used Fresh Pasta Company)
2 tbsp olive oil
1 clove garlic
bashed
butter
for frying
a handful of leaves sage
150g after double podding blanched broad beans

Method

step 1
Mix together the ricotta, lemon zest and lots of seasoning. Spread over the base of a shallow, wide serving dish.
step 2
Grill the parma ham, turning, until crisp. Leave to cool then break into shards.
step 3
Drop the gnocchi into boiling salted water and as soon as it comes to the surface scoop out onto kitchen paper to drain.
step 4
Heat the olive oil in a large non-stick frying pan and cook the garlic for a couple of minutes so it flavours the oil. Add the gnocchi and cook until golden and crisp (do in batches if needed and keep warm in a low oven).
step 5
In a separate small pan, add a large knob of butter then fry the sage until crisp. Spoon the gnocchi on top of the ricotta, scatter over the blanched broad beans, then the butter and sage, and sprinkle with the crispy parma ham.