Prosciutto Gnocchi

This was an AMAZING dinner! A lot of flavors and pretty easy to make.

Ingredients:

• 4 oz. Prosciutto
• 1-2 Packages of Gnocchi (depending on how many you are feeding, I use 2)
• 1 Large Zucchini
• 4 Oz. Grape Tomatoes
• 1 Tbsp. Minced Garlic (2 Cloves)
• 1 1/2 Tsp Chile Paste
• 1 Can of Tomato Paste
• 2 Tbsp Mascarpone Cheese

Instructions:

1. Fill a pot about 3/4 of the way up with salted water; cover and heat to boiling on high heat.
2. Wash and dry your fresh produce.
3. Halve the Zucchini lengthwise, then thinly slice crosswise.
4. Peel and roughly chop the 2 cloves of garlic
5. Stack the prosciutto, then thinly slice crosswise.
6. Halve the tomatoes.
7. In a large pan (non-stick) heat 1 tbsp of olive oil on medium-high heat until hot
8. Add the zucchini in an even layer.
9. Cook, without stirring for about 3-4 minutes, or until browned. Then transfer to a plate.
10. In the same pan, heat 2 tsps of olive oil on medium-high heat until hot.
11. Add the chopped garlic; season with salt and pepper (make sure not to burn)
12. Cook, stirring frequently, for about 30 seconds, or until softened
13. Add the tomato paste and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.
14. Cook, stirring frequently, until combined
15. Add 1/2 cup of water; season with salt and pepper.
16. Cook, for 2-3 minutes, until slightly thickened.
17. While the sauce cooks, add the gnocchi to the pot of boiling water
18. Cook, 2-3 minutes, or until the gnocchi float to the top of the pot.
19. Reserving 1/2 cup of the gnocchi cooking water, drain throughly.
20. To the pan of sauce, add the cooked gnocchi, sliced prosciutto, halved tomatoes, browned zucchini, and half the served gnocchi cooking water.
21. Cook on medium-high heat , stirring constantly, 1 to 2 minutes, or until the gnocchi are coated (if necessary, gradually add the remaining cooking water to ensure the gnocchi are throughly coated.)
22. Turn off the heat and stir in the mascarpone.

ENJOY!