Fresh Gnocchi with Vegetables and Parma Ham

Peel and core tomatoes and cut into fillets. Cut the peas a little at the top and bottom, blanch briefly in light salted water, drain when cool, drain and cut in half diagonally.

Clean spring leeks, cut into coarse rolls. Cut ham into strips, drain into a small bit of clear soup. Cut basil and sage leaves into strips.

Make potatoes, peel and press through potato ricer.

Mix with egg yolks and two tablespoons of flour, season with nutmeg, pepper and salt. Form the mixture into a ball and roll it out on a floured surface (about 2.5 centimeters thick).

Cut gnocchi from the quantity into small pieces with a kitchen knife, flour them and put them into bubbling salted water form – pull for about two to three minutes.

Sauté the spring onions in hot olive oil until translucent*, add the snow peas and tomato fillets. Drain the gnocchi with a skimmer and add, saute and season with salt and pepper. Add sage and basil. Arrange in a deep dish. Spread the ham strips evenly over the top and shave Parmesan over the top.

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