Crispy Gnocchi With Arugula and Prosciutto

While homemade gnocchi is to die for, don't forget that precooked gnocchi—pillowy little potato dumplings—is available on your grocery store shelf. For this recipe, we simply crisp them up in a skillet in drippings rendered from prosciutto. Then we toss with arugula for peppery crunch, parsley for a sharp herbal note, and lemon zest to freshen things up. The result is an easy, fun dinner that packs a lot of flavor. Serve with white wine and fresh fruit for dessert.

P.S. Though gnocchi is potato-based, most are not gluten-free. Check the packaging if you're cooking for someone with a gluten sensitivity, or substitute with cauliflower gnocchi for a gluten-free and keto-friendly dish.