17 Sep
Cooking from The Pantry

Whole Herb Rosemary Fused olive oil with Gnocchi

Whole Herb Rosemary Fused olive oil with Gnocchi

Ingredients

1 pound already made Gnocchi (We used Gia Russa brand)

3 cups of spaghetti sauce (We used Gia Russa brand)

2 ounces of prosciutto. Chop fine.

1/2 cup shredded Parmesan cheese

1/2 cup from Olives & Grapes Whole Herb Rosemary Fused Olive oil

1 cup sweet peas

2 teaspoons sea salt (optional)

1 teaspoon black pepper (optional)

pepper.

Directions

  1. Cook Gnocchi, follow the directions on the package. When they float to the top, drain and put them on the side.
  2. Meanwhile, turn the stove to low medium, and use 2 teaspoons of Rosemary olive oil to cook the prosciutto until it browns. Make sure to stir them so they are not burned.
  3. Pour in 3 cups spaghetti sauce, sweet peas, and the gnocchi. Cook and stir so the gnocchi coats the sauce, about 5 minutes—season with 1 or 2 teaspoons of sea salt and 1 teaspoon of pepper. Drizzle 2 teaspoons of Rosemary olive on top. Sprinkle some Parmesan cheese.
  4. Serve hot.