Crispy Prosciutto Gnocchi

Salty, crispy prosciutto with pillowy gnocchi and a light tomato and garlic base is the most delicious, easy weeknight summer meal.

Why this recipe works

Gnocchi is one of my family’s favourite foods. It’s quick and easy to prepare, is incredibly versatile and comforting regardless of the season. It’s also equally delicious the following day, so I always try to make sure there are some leftovers.

I always use the Olivieri gnocchi that I buy in a 2-pack from Costco. You can boil it up in minutes or pan-fry it to create a more crispy texture.

One day, I will find the time to make my own, homemade gnocchi, but that time is not now.

• If you love bacon, you will love this pasta dish topped with crispy prosciutto.

• You can easily make this dish gluten free by looking for a gluten free variety of gnocchi.

• If you are vegetarian or vegan, it’s very easy to swap out the prosciutto.

• This recipe takes less than 20 minutes to make

• This recipe can be served as a main dish, a side dish or an appetizer.

I hope you enjoy this easy, summer meal!

Crispy Prosciutto Gnocchi

Ingredients:

• 2 bags Oliveri cheese gnocchi (or your favourite brand!)

• 1 pkg prosciutto (approx 8 slices)

• 2 cups cherry tomatoes, halved

• 2 garlic cloves, minced

• 1/4 cup freshly grated parmesan cheese + more for garnish

• 1/4 cup basil, sliced + more for garnish

• 3 tbsp pine nuts

• 1 naval orange, zested and juiced

• S&P to taste

Directions:

1. Heat a large fry pan to medium high heat. Once hot, add the strips of prosciutto in a single layer and cook until crispy, flipping once, halfway through cooking. Meanwhile, put a large pot of salted water on to boil.

2. Remove the prosciutto to a paper towel lined and set aside.

3. Heat 1 tbsp olive oil to the pan. Add the cherry tomatoes and allow them to begin to blister and sweat, pushing them down lightly with a fork to release their juices. When they being to charr a little, add in the minced garlic and the pine nuts. Toss to combine. Season with S&P. Add the orange zest and 1 tbsp of juice.

4. Add the gnocchi to the boiling water for about 1 minute. The gnocchi will begin to float. Once they do, remove them to the pan with the cherry tomatoes. Toss to coat in the sauce. Add in the basil and the parmesan cheese.

5. Transfer to a serving platter and garnish with more basil and parmesan. Enjoy!

If you loved this one, try out some of my other pasta recipes:

Ravioli with Sweet Corn, Cherry Tomatoes and Fresh Basil

Viral Baked Feta Pasta

Creamy Lemon Pepper Chicken & Gnocchi

Before you go, please don’t forget to review this recipe! Decision fatigue when it comes to making meals is the worst! Your comments and thoughts will help other busy, home cooks decide what to make for dinner!

And please tag me @christies.lovestory over on Instagram! I love seeing what you are creating in your kitchen!

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