Prosciutto & Cherry Tomato Gnocchi Feast

• Place prosciutto on a lined oven tray.
• Roast until crispy, 5-7 minutes. 

• In a large frying pan, heat a good drizzle of olive oil 
over high heat.
• Cook snacking tomatoes, stirring occasionally, until 
blistered, 4-5 minutes.
• Reduce heat to medium-low, then stir in the 
remaining garlic, thyme leaves and the butter 
(for the sauce) and cook until fragrant, 1 minute.  

• Meanwhile, cook gnocchi in the boiling water until 
floating on the surface, 2-3 minutes.
• Using a slotted spoon, add gnocchi to the frying pan 
with the tomatoes and toss to combine. Season to 
taste with salt and pepper. 
TIP: Add an extra splash of pasta water if the gnocchi 
looks dry! 

• Slice bake-at-home ciabatta in half lengthways, 
then slice each half diagonally.
• Brush garlic butter over cut sides of the ciabatta, 
then place directly on a wire oven rack and bake 
until heated through, 5 minutes.
• Meanwhile, in a large bowl, combine 
spinach & rocket mix, cucumber, a drizzle  
of vinegar and some oil from the marinated  
goat cheese.