Ingredients

Method

• 4 T butter
• 500 g pack Woolworths Italian potato gnocchi
• 3 cloves garlic, crushed
• 100 g Woolworths mini Rosa tomatoes, chopped
• 1 cup cream
• 100 g Parmigiano Reggiano, grated
• sea salt and freshly ground black pepper, to taste
• 70 g Parma ham, fried

Method

Ingredients

1. Melt 2 T butter in a large, shallow saucepan over a medium to low heat, then fry the gnocchi in batches and until golden and soft.

2. Melt the remaining butter in a large frying pan, then add the garlic and tomatoes and cook for 2 minutes.

3. Pour in the cream and heat through for 3 minutes. Stir in the cheese and season. Toss through the hot gnocchi and serve with the crispy Parma ham.

Photography: Sadiqah Assur-Ismail

Production: Abigail Donnelly

Food assistant: Cheri Kustner

Find more cheese recipes here.

Masterfully made in Italy with the same passion, expertise and dedication as it was in the 12th century, Parmigiano Reggiano remains true to its heritage and taste. Artisanal cheesemakers use traditional methods of production distinctive to the area of origin to create the only authentic Parmesan cheese.

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