Crispy Gnocchi With Arugula and Prosciutto


Transform store-bought gnocchi into a fancy dinner with this simple recipe.

Crispy Gnocchi with Prosciutto and Greens
Photo: Jennifer Causey
Hands On Time:
15 mins
Total Time:
15 mins

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.


  • ¼ cup olive oil

  • 2 ounces prosciutto, torn into bite-sized pieces

  • 1 (16 oz) pkg shelf-stable potato gnocchi

  • 3 cups baby arugula (3 oz)

  • ¼ cup packed fresh flat-leaf parsley leaves (¼ oz)

  • 1 teaspoon grated lemon zest plus 2 Tbsp fresh juice (from 1 lemon)


  1. Heat oil in a large nonstick skillet on medium-high. Add prosciutto (stirring occasionally) until crispy, about 3 minutes.

  2. Transfer prosciutto to a paper towel-lined plate to drain, reserving drippings in skillet.

  3. Add gnocchi to skillet and cook on medium-high (stirring occasionally) until gnocchi are golden and crispy, 8 to 10 minutes. Remove from heat.

  4. Add arugula, parsley, lemon zest, lemon juice, and prosciutto; and then toss until coated.

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