Gnocchi, Serrano ham, roast baby artichokes and Parmesan – by Charlie Rushton

INGREDIENTS

(serves four)

8 poivrade Italian artichokes, peeled and par-cooked
Olive oil
640g portions of gnocchi
12 rashers Serrano or Iberico ham, shaped into rosettes
4 sprigs chervil
Salt and pepper

For the pesto dressing 50g pine nuts
2 cloves of garlic
200g basil leaves
100ml olive oil
50g Parmesan, grated Seasoning

METHOD

Blend all pesto dressing ingredients together and set aside.

Roast the artichokes in a non-stick pan with a little olive oil until golden brown. Place the gnocchi in vigorously boiling salted water and remove as they begin to float to the top (about two minutes). Strain and add to the artichokes. Add the pesto dressing and mix gently. Serve in a bowl with three rosettes of ham per dish.

Drizzle a little oliveoil over the top and add a sprinkling of fresh ground pepper.

Decorate with a sprig of chervil.

Charlie Rushton