Crispy gnocchi with tangy, sweet tomato sauce. Topped with crispy parma ham and ricotta. It's the combo of textures and flavours that makes this a worldy.
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Serves
4
Gnocchi
Rosemary
Cherry Tomatoes
Garlic
Apple Cider Vinegar
Thyme
Parma Ham
Ricotta
Olive Oil
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Serves
4
Gnocchi
Rosemary
Cherry Tomatoes
Garlic
Apple Cider Vinegar
Thyme
Parma Ham
Ricotta
Olive Oil
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Step 1.
Heat the oven to 200°C.
Step 2.
Add the gnocchi, rosemary, cherry tomatoes and vinegar into a baking tray. Finely grate the garlic on top and add half the thyme. Drizzle over some olive oil, season with salt and pepper, toss together. Slide into the oven for 10 mins, until the gnocchi is golden and the tomatoes have softened.
Step 3.
After 10 mins, lay the parma ham on top, flat. Then, return to the oven for another 7-10 mins, until crispy.Â
Step 4.
Transfer the crispy ham onto a plate and crumble. Toss the gnocchi and tomatoes until saucy, adding a splash of water if needed. Taste and season with salt and pepper, if needed.Â
Step 5.
Spoon the gnocchi onto plates and top with a dollop of ricotta. Scatter over the parma ham and finish with the remaining thyme leaves.Â
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