1 unit(s)
Leek
75 grams
Serrano Ham
1 sachet(s)
Chicken Stock Powder
1 unit(s)
Echalion Shallot
100 grams
Creme Fraiche
500 grams
Gnocchi
225 grams
Premium Tomato Mix
30 grams
Tomato Puree
1 unit(s)
Garlic Clove
150 grams
Sugar Snap Peas
1 bunch(es)
Flat Leaf Parsley
1 unit(s)
Lemon
50 grams
Baby Leaf Mix
200 milliliter(s)
Water
Meanwhile, heat another frying pan on medium heat with a drizzle of oil and add the serrano ham. Cook until slightly crispy, 4-5 mins. Add the shallot and leek to the pan along with some black pepper. Cook until soft, 5 more mins. Stir in the garlic and tomato puree and cook for 1 more minute.
Pour the water into the pan and stir in the chicken stock pot. Bring to the boil, then stir in the creme fraiche. Bubble the sauce for 3-4 mins, then add the sugar snap peas and tomatoes and cook until the sugar snaps are tender and the tomatoes are slightly softened, 5 mins.
While the sauce is finishing off, squeeze the lemon juice into a bowl with a good glug of olive oil, a pinch of salt and a grind of black pepper. Whisk together with a fork, add the salad leaves and toss to coat the leaves.
Taste the sauce and add more black pepper to taste, then stir in the parsley. Serve the gnocchi in bowls with the sauce on top and some salad on the side.
Utensil
Small Saucepan