Whole Herb Rosemary Fused olive oil with Gnocchi
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 cup sweet peas
2 teaspoons sea salt (optional)
1 teaspoon black pepper (optional)
- Cook Gnocchi, follow the directions on the package. When they float to the top, drain and put them on the side.
- 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.
- 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.
- Serve hot.