Ingredients:
- 1 (16-17 ounce) package gnocchi (potato, cauliflower, or your preferred type)
- 1 tablespoon extra virgin olive oil
- 4 ounces prosciutto, thinly sliced and roughly chopped
- 8 ounces sliced mushrooms (white button, cremini, or a mix)
- 1 medium shallot, minced (or substitute with 1/4 cup onion)
- 3 cloves garlic, minced
- 5 ounces baby spinach, washed
- 1/4 cup heavy cream
- 1/4 cup chicken or vegetable broth
- 1/4 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Optional: Chopped fresh herbs like parsley or basil for garnish
Instructions:
Prep and cook the gnocchi:
- Bring a large pot of salted water to a boil.
- Add the gnocchi and cook according to package directions (usually just a few minutes until they float).
- Drain the gnocchi and reserve about 1/4 cup of the cooking water.
Crisp the prosciutto:
- Heat olive oil in a large skillet over medium heat.
- Add the prosciutto and cook until crispy, about 2-3 minutes.
- Remove the prosciutto to a plate, leaving the drippings in the pan.
Sauté vegetables:
- Add the mushrooms and shallots to the skillet with the prosciutto drippings. Season lightly with salt and pepper.
- Cook, stirring occasionally for about 5 minutes, until the mushrooms soften and release liquid.
- Add the garlic and cook for 30 seconds more, until fragrant.
Wilt the spinach:
- Add the spinach to the skillet in batches, stirring until it wilts.
Make the sauce:
- Stir in the heavy cream and broth. Bring to a simmer.
- Reduce heat and let the sauce simmer for 2-3 minutes to thicken slightly.
Assemble the dish:
- Add the cooked gnocchi and crispy prosciutto to the skillet.
- Toss to combine everything in the sauce. If the sauce is too thick, add a bit of the reserved pasta water to thin it out.
- Stir in the Parmesan cheese.
Season, garnish, and serve:
- Taste and adjust salt and pepper as needed.
- Garnish with fresh herbs if desired.
- Serve immediately while hot.
Tips:
- Customize the veggies: Substitute other vegetables like asparagus, bell peppers, or cherry tomatoes if desired.
- For added richness, try a splash of white wine with the broth and cream.
- Spice it up: Add a pinch of red pepper flakes for a bit of heat.
- Store leftovers: Gnocchi dishes are best served fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days.
Enjoy your delicious and flavorful gnocchi with spinach, mushrooms, and prosciutto!
