Indulge in this comforting Gnocchi dish with duck master stock, spinach and prosciutto. Enjoy as a quick mid-week dinner or as an impressive entertaining dish.

Serves 4

400g Sabato gluten-free gnocchi
600ml Sabato duck master stock
1 Tbsp Extra virgin olive oil (EVO)
Handful spinach
100g Pedrazzoli Prosciutto, chopped

Preheat the oven to 180°C. Fill a pot with water, and once this has boiled, add the gnocchi and blanch for 2 minutes. Drain, then transfer the gnocchi to a bowl and soak in 200ml of duck master stock for 3-5 minutes. Heat EVO in a frying pan, add in the gnocchi and prosciutto, frying for a few minutes until crisp.

Then add both the spinach and an additional 300ml of the master stock to the pan and keep cooking to reduce the fluid. Transfer the gnocchi to an oven-proof dish and pour in the remaining master stock (100ml). Bake in the hot oven for 10 minutes, or until the sauce has reduced further.


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