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.