This semi-homemade dish is hearty, filling and delicious. Gnocchi are lightly fried in a little EVOO until golden and pillowy, before being tossed with some smoky ham, peas, garlic and a little white wine. Some silky ricotta tops the dish for added creamy richness.
Gnocchi are kind of a pasta-dumpling hybrid. They’re small, soft, thick, pillowy and designed perfectly for a little light frying. The exterior becomes nice and crisp, while the interior remains soft. This simple sauté builds with flavor; the rich, robust EVOO, fragrant garlic, salty-smoky ham and sweet pea harmony.
