Crispy Gnocchi With Arugula and Prosciutto

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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
Servings:
4

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.

Ingredients

  • 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)

Directions

  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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