Ingredients

• For pesto:
• ● 1 clove garlic, crushed
• ● 1/4 cup walnuts, toasted and roughly chopped
• ● 1 oz. shredded Parmesan cheese
• ● 1 1/2 cups fresh basil, loosely packed
• ● 1 1/2 cups fresh parsley, loosely packed
• ● 3/4 cup fresh chives
• ● 1/3 cup extra-virgin olive oil
• ● Juice of 1 lemon
• ● Kosher salt and freshly ground black pepper, to taste
• For gnocchi:
• ● 3 tbsp. unsalted butter, divided
• ● 1/2 lb. sliced Kretschmar Off the Bone Ham, chopped or sliced into thin strips
• ● 1 (16-oz.) package gnocchi
• ● 1/2 cup heavy cream
• ● Parmesan cheese, for serving

Instructions

• 1. Combine all ingredients for pesto in food processor and pulse until finely chopped, seasoning with salt and pepper, to taste. Pesto can be made up to 2 days ahead and stored in refrigerator until ready to use.
• 2. Melt 1 tablespoon of butter in large skillet over medium-high heat. Add ham and cook until crisp, 2-3 minutes. Remove ham from skillet and set aside on a paper towel.
• 3. Add remaining butter and gnocchi to skillet. Cook gnocchi 5-7 minutes, until starting to turn golden brown. Remove from skillet and set aside with ham.
• 4. Reduce heat to low and add pesto and heavy cream. Cook sauce, whisking constantly for 1-2 minutes, until combined and thickened. Stir in gnocchi and cook for 1-2 minutes. Remove from skillet and serve topped with crispy ham and Parmesan.