2 tsp extra virgin olive oil
125g cherry tomatoes, halved
100g button mushrooms, sliced
1 clove garlic, crushed
1 thin slice prosciutto, cut into short, thin strips
80g kale, thick stem removed, shredded
100g Guzzi’s Golden Pasta
Traditional Gnocchi (from the shelf, not the fridge)
Freshly ground black pepper, to season
20g reduced-fat cheddar, peeled into shavings using a vegetable peeler
Heat oil in a medium non-stick frying pan over medium-high heat. Add tomato, mushroom, garlic and prosciutto. Cook, stirring often, for 3-4 minutes or until mushroom softens. Add kale and cook, stirring, for 1-2 minutes or until kale softens.
2. Meanwhile, bring a small saucepan of water to the boil. Add gnocchi and cook for 1-2 minutes or until gnocchi floats to the surface. Transfer to a bowl using a slotted spoon.
3. Add gnocchi to the pan with tomato mixture and toss until well combined and heated through. Season with pepper. Sprinkle over cheese and serve.
Nutrition info PER SERVE 1653kJ, protein 16g, total fat 17.1g (sat. fat 5.5g), carbs 37g, fibre 10g, sodium 606mg. • Carb exchanges 2½. • GI estimate low.