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I love me some gnocchi, but I always forget about it. On one of my Fridays off, I was watching some TV and came across the Rachel Ray talk show. I've never seen her talk show, I'm not sure why she has one, what she talks about, so I was curious, but instead I caught the last 4 minutes of the show where she chatted at an incredible speed while making a whole meal. I was barely able to catch my breath. Besides making three other dishes, she also made gnocchi that day. Very simply, with butter and parsley.

I thought, oh yeah, gnocchi! I remember you. I'm going take this recipe and make it better, RR. (But she does deserve some credit for reminding me of these little dumplings, so I'll give it to her below.)

And make it better I did, by adding prosciutto and leftover oven roasted vegetables (these have been so handy throughout this week). I always think it's a good idea to either bake or pan fry various pastas and my gnocchi after boiling. It just makes them taste richer and adds a nice texture.
Gnocchi (Rachel Ray style, but Better)
Serves 2
1 package of gnocchi, you can use the dry stuff or frozen or make your own
4-5 slices of prosciutto, cut however you like it
oven roasted veggies, I used leftover bell peppers and zucchini
handful of parsley, chopped
pecorino cheese
salt and pepper
3 tbsp butter

1) Cook your gnocchi according to the package instructions. Drain.
2) Heat butter in pan, add gnocchi and saute for a couple of minutes. When they start to brown slightly, add prosciutto, vegetables and season. Cook for another 3 or 4 minutes.
3) Finish off with the parsley and cheese.

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