adapted a lot from the reluctantgourmet.com

2 TB olive oil
2 TB unsalted butter
1 medium sweet yellow onion, halved and cut into thin half-rounds
4 cloves garlic, pressed
~9 thin slices of deli ham (I failed to weigh this, sorry), sliced into pieces about 1/2 inch by 1 inch
1/4 cup chicken stock
1/2 cup skim milk
1/2 cup frozen peas, thawed
1/2 cup chopped zucchini
1 pound gnocchi
1/4 cup grated Parmesan cheese
1/4 teaspoon nutmeg
salt and pepper to taste

First, put a large pot of water on the stove for boiling the gnocchi. Get it to boiling so it is ready when you are!

Heat a large skillet to medium-high heat and add butter and olive oil. Once the butter is melted, add the onions and saute for 2-3 minutes. Add the garlic and zucchini and continue to saute for another minute. Add the ham and cook for 2-3 minutes, until the ham is the consistency you like and the zucchini is is starting to soften. Add the chicken stock and deglaze the pan if there are any stuck bits from the onions or garlic, then add the milk and peas. When I made this, I accidentally used only 1/4 cup milk and thought to myself that it should be increased a bit, then realized that it actually called for 1/2 cup so that would be better to get a nicer sauce.

Once you have added the milk to the skillet, add the gnocchi to the boiling water. Gnocchi usually only takes 2-3 minutes to cook. They are done when they float to the top of the water. Drain the gnocchi and add them to the skillet along with the Parmesan cheese and nutmeg. I have this awesome cool strainer spoon which I used to take the gnocchi from the pan as they finished and add them to the skillet. If you don't have this cool gadget (you might want to get one!!) but you could also just use a regular spoon, being careful to drain the water each time, or just wait until all of the gnocchi is floating and dump it into a regular strainer.

Gently stir the gnocchi, cheese and nutmeg into the sauce. Add salt and pepper to taste.

Serve to your family and watch them clean their plates!!

NOTE: The original recipe called for a red or yellow onion, 3 strips of bacon, 1/2 cup heavy cream, and 1 cup of frozen peas. If you use bacon, you don't have to get the bacon to a crisp point when cooking, just cooked through.

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