Ingredients
- 1 1/2 tablespoons olive oil, divided
- 70 g prosciutto, chopped (approximately 5 slices)
- 1 medium onion, finely chopped
- 100 g cremini mushrooms, sliced
- 2 cloves garlic, minced
- 4 anchovy fillets, finely chopped
- 1 x 400 g can crushed tomatoes (Polpa)
- 65 g sun-dried tomatoes packed in oil, drained and chopped (about 8 halves)
- 65 g pitted Kalamata olives, coarsely chopped (about 22 olives)
- 500 g fresh refrigerated gnocchi (store-bought)
- 60 ml reserved gnocchi cooking water (1/4 cup)
- handful of flat-leaf parsley coarsely chopped, plus extra for garnishing
- 125 g freshly grated Gruyere cheese
Instructions
- Crisp the prosciutto: Heat 1/2 tablespoon olive oil in a Ø26 cm ovenproof skillet over medium heat. Add the chopped prosciutto and cook for 3–5 minutes until lightly crisped. Remove and set aside.
- Sauté the vegetables: In the same skillet, add the remaining tablespoon olive oil. Add the onion and mushrooms, and sauté for 5–7 minutes until softened. Stir in the garlic and cook for 30 seconds. Add the anchovies and cook for 1 minute more.
- Make the sauce: Stir in the crushed tomatoes and bring to a light simmer. Add the sun-dried tomatoes and olives. Reduce heat to low and let it simmer gently while you cook the gnocchi.
- Cook the gnocchi: In a medium pot of boiling water, cook the gnocchi according to package instructions until they float to the top (about 3 minutes). Reserve 60 ml of the cooking water, then drain.
- Combine: Add the cooked gnocchi and the reserved water to the skillet. Toss gently to coat in the sauce. Stir in the chopped parsley.
- Preheat the grill (broiler) of your oven to high.
- Assemble the bake: Scatter the crisped prosciutto over the gnocchi mixture, then sprinkle with grated Gruyère.
- Grill: Transfer the skillet to the oven and grill for 4–5 minutes until the cheese is golden and bubbly.
- Serve: Remove from the oven, garnish with more parsley, and serve hot. Enjoy!
Nutrition
Video
Notes
- No need to add extra salt to the sauce! The anchovies, olives, sun-dried tomatoes, prosciutto, and Gruyère already bring plenty of natural saltiness to the dish.