Gnocchi with Spinach and Prosciutto

This recipe came into existence the way many great recipes do- by raiding the refrigerator. I went wild for the flavors in this dish. Baby spinach, cherry tomatoes and crispy prosciutto sautéed together in a large skillet with some olive oil before being joined with potato gnocchi and a garlic herb butter. It’s as easy as it is flavorful. And I love that this is one of those great all-in-one meals. No need for sides or a salad; this recipe incorporates meat, potatoes and fresh veggies. Everything comes together in less than 15 minutes (how’s that for a quick weeknight meal?!). Top it off with freshly grated Parmesan cheese and serve hot.

Start by making a simple garlic herb butter in a small bowl and set aside.  It helps to use softened, room temperature butter.

Cook 16 ounces of gnoochi until they float, or according to package directions. Drain and set aside.

     

Add the cherry tomatoes, spinach and prosciutto to a large skillet heated with olive oil and stir until spinach has softened, 3-5 minutes.

     

Add the gnocchi and butter and stir to combine. You want the butter to melt over the gnocchi to combine all the flavors. Top with some Parmesan cheese and serve hot.

Gnocchi with Spinach and Prosciutto
This all-in-one meal has baby spinach, cherry tomatoes and crispy prosciutto sautéed together in a large skillet with some olive oil before being joined with potato gnocchi and a simple garlic herb butter.
Servings
4 servings
Cook Time
15 minutes
Servings
4 servings
Cook Time
15 minutes
Gnocchi with Spinach and Prosciutto
This all-in-one meal has baby spinach, cherry tomatoes and crispy prosciutto sautéed together in a large skillet with some olive oil before being joined with potato gnocchi and a simple garlic herb butter.
Servings
4 servings
Cook Time
15 minutes
Servings
4 servings
Cook Time
15 minutes
Ingredients
  • 3 tbsp butter room temperature
  • 1 1/2 tsp garlic minced
  • 1 tbsp Italian seasoning
  • 1, 16 ounce package gnocchi
  • 1 tsp olive oil
  • 1 cup cherry tomatoes halved
  • 2 cups spinach packed
  • 2 ounces prosciutto sliced
  • Parmesan cheese
  • salt to taste
  • black pepper to taste
Instructions
  1. Combine the butter, garlic and Italian seasoning in a small bowl until combined. Season to taste with salt and pepper and set aside.
  2. Cook gnocchi according to package directions, drain and set aside.
  3. Heat a large pan over medium heat and lightly coat with olive oil.
  4. Add in the cherry tomatoes, spinach and prosciutto and stir until spinach has softened, 3-5 minutes.
  5. Add in the gnocchi and butter and toss to combine.
  6. Serve hot, topped with grated Parmesan cheese.

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