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

11 September 2006
Gnocchi, Serrano ham, roast baby artichokes and Parmesan – by Charlie Rushton


(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


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

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.


Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking