Ingredients
Method
1.Turn the grill (broiler) on to high.
2.Half-fill a large saucepan with water; put a lid on the pan. Heat on the stove over high heat until the water boils. Add the gnocchi and cook, uncovered, until the gnocchi float to the surface and are tender (check the instructions on the packet for how long this should take). Place a colander over a large heatproof bowl in the sink. Pour the gnocchi into the colander; reserve 1/3 cup of the cooking water in the bowl and drain the rest down the sink. Return the gnocchi to the pan.
3.Add the prosciutto, spinach, mascarpone and the reserved cooking liquid to the gnocchi; season with pepper and stir well.
4.Spoon the gnocchi mixture into a shallow 1.5-litre (6-cup) ovenproof dish; sprinkle with the parmesan.
5.Place the dish under the grill for about 4 minutes or until the top is golden.
Do not add any salt to the gnocchi mixture as the prosciutto and parmesan are quite salty. Ready-made gnocchi is available from the refrigerated section of most supermarkets.
Note
