Castella Imports

Creamy Pasta Gnocchi with Peas


3.5 Oz. Thin Sliced Prosciutto Ham
3 Tsp. Aegean Extra Virgin Olive Oil
2 Eggs
1 Cup Heavy Cream
1/3 Cup Castella Grated Parmesan Cheese
2 Tbsp. Chopped Flat Leaf Parsley
1 Tbsp. Chopped Fresh Chives
9 Oz. Package Frozen Peas
1 Lb. 2 Oz. Pasta Gnocchi (fresh or packaged)
Salt and Pepper (to taste) 


  1. Cut the prosciutto ham into 1/4 inch wide strips.  
  2. Heat the oil in a frying pan over a medium heat, add the prosciutto and cook for 2 minutes, or until crisp.  
  3. Drain the ham on paper towels.  Place the eggs, heavy cream, parmesan and herbs in a bowl and whisk well.    
  4. Bring a saucepan of salted water to a boil  Add the peas and cook for 5 minutes, or just tender.  
  5. Leaving the pan on the heat, use a slotted spoon and transfer the peas to the bowl of cream mixture, and then add 1/4 cup of the cooking liquid to the same bowl.  
  6. Using a potato masher or the back of a fork, roughly mash the peas.    
  7. Add the gnocchi to the boiling water and cook until al dente, firm but not too soft.  
  8. Drain well, then return the mixture to the pan.  Add the cream mixture and warm through over a low heat, gently stirring for about 30 seconds until the gnocchi is coated with the sauce.  
  9. Season to taste with salt and pepper and divide amongst warmed plates.
  10. Top with the proscuitto ham and serve immediately.    

Note:  Be careful not to overheat the sauce, as the egg will begin to set and the result will look like a scrambled egg sauce.      

This recipe makes 4 servings.