Fried gnocchi with broad beans, parma ham, ricotta and sage
- Janine Ratcliffe
Published: August 6, 2019 at 4:01 PM
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Serves 6
Easy
Total time: 20 mins
A star rating of 5 out of 5.1 ratingRate
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This combo of crisp golden pan fried gnocchi and cool lemony ricotta is an absolute winner. Make it for an easy midweek dinner in just 20 minutes.
Low calorie
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Try this fried gnocchi recipe, then check out more of our gnocchi recipes such as our gnocchi bake, sausage gnocchi, mushroom gnocchi and healthy gnocchi.
Want to learn how to make your own gnocchi from scratch? Follow our easy homemade gnocchi recipe.
Ingredients
Nutrition
-
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
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150g after double podding blanched broad beans
Nutrition: per serving
-
kcal252
low
-
fat12g
-
saturates5.1g
-
carbs22.1g
-
sugars1.6g
-
fibre3.7g
-
protein12.2g
-
salt1.3g
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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.
Check out our best gnocchi recipes...
Authors
Janine RatcliffeFood director
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