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Italian gnotballs gnocchi packed with potatoes and flour allow a solid base for a quick meal of the week. Boil until they float on the surface, then fish them and add directly to a saucepan of skipped vegetables and maybe a little broth - or even pulsation with pesto or yourMarinara in favorite bottle. So simple, right? Here we take theClassic Italian pasta pairing peas and prosciutto, replace noodles with dumplings and throw a lot ofasparagus to complete the creation. You can make this richer gnocchi recipe with a drizzle of cream or a half or a half or a little butter, but this one is excellent.

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Nutrition:275 calories, 15 g of grease (6 g saturated), 770 mg of sodium

Serves 4

You will need

2 c.
1/2 bouquet (about 10 spears) asparagus, woody ends removed, chopped in 1 "pieces
1 cup of frozen peas
3 oz Prosciutto or other high quality ham, sliced ​​in thin bands
1 cup of chicken with low sodium or vegetables
Black salt and pepper
Gnocchi packed 12 oz
Parmesan for the grid

How to do it

1. Heat half of the butter in a large medium heat pan.
2. Add asparagus and jumps for 2 to 3 minutes, then stir in peas, prosciutto and stock.
3. Cook for 3 to 4 minutes, until the asparagus is tender and peas are mild. Season with black salt and pepper; Keep warm.
4. Cook the gnocchi in a large pot of boiling water until they float at the top, no more than 5 minutes.
5. Drain and add to the pan with vegetables, as well as the other tablespoon of butter.
6. Cook together for 1 minute, so that sauce and gnocchi have time to mingle.
7. Serve with freshly grated parmesan.

Eat

Most Deli Supermarket counters sell prosciutto in some sort of sorts these days. Prosciutto di Parma or San Danielle is the best, but for recipes involving cooking hardened ham, a cheaper version will do.

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