10-Min Creamy Ham Hock Gnocchi With Salad

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps

Wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)

Now, let's get started!

Boil a kettle

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a medium-high heat

Trim, then slice the spring onions roughly

Tip: Chop them in a bunch for speed!

Once the pan is hot, add the sliced spring onion and roasted garlic paste and cook for 30 sec or until fragrant

Add the gnocchi and cook for 2-3 min or until starting to brown

Dissolve the crème fraîche in 150ml [250ml] boiled water – this is your creamy stock

Once the gnocchi has browned, add the creamy stock and cook, covered, for 2-3 min further or until the gnocchi has softened

Tip: Don't worry if your sauce looks a bit thin, the cheese and ham will thicken it later!

While the gnocchi softens, combine the balsamic vinegar with 2 tbsp [4 tbsp] olive oil – this is your balsamic dressing

Once the gnocchi has softened, remove the pan from the heat and stir in the ham hock and half the grated Italian hard cheese 

Season with a good grind of black pepper – this is your creamy ham hock gnocchi