200g giardiniera pickled vegetables
50g mushrooms in oil
a slice of ham, diced
a fresh spring onion
Pink peppercorns as required
2 tablespoons extra virgin olive oil
Boil the gnocchi in plenty of salted boiling water.
Meanwhile drain the giardiniera and then cut it into small pieces. Drain the mushrooms in oil and put them in a large bowl. Cut the onion into slices and add it together with the ham.
Drain the pasta when it becomes al dente, quickly pass it under cold running water, then drain it again and pour it into the bowl with the remaining ingredients.
Dress with extra virgin olive oil and sprinkle on some pink peppercorns. Mix all ingredients well and let stand for 10 minutes.