Gnocchi with Spinach, Mushrooms and Crispy Prosciutto

Move over, Pesto, Bacon, and Chicken Crispy Gnocchi, there’s a new favorite gnocchi dish in town (slightly kidding — I could never quit that meal!)

Here’s 10 Things I LOVE About You, Gnocchi with Spinach, Mushrooms and Crispy Prosciutto!

1. 30 Minute meal. Actually shorter but, coming from experience, I’m padding the recipe so you can spend some extra QT with the prosciutto.
2. Gluten-Free. Oh yes, you can axe the gluten and have your gnocchi, too! Whether it’s homemade or store-bought, gluten-free gnocchi exits, and you should totally eat it.
3. All in one meal. Forget the salad and extra sides – this dish is a complete meal in one. Slow clap for a recipe incorporating meat, potatoes, and fresh vegetables!
4. No fuss. Boil some stuff. Suate other stuff. Combine. Could not be easier.
5. HEALTHY! No butter, no cream, just a few drizzles of healthy fat, lots of vegetables, and all of the tastes.

Ok I’m cutting things short – I think you get the point, plus what’s a list like this without Julia Stiles dancing on a table to Biggie Smalls? Teens of the 90s, HOLLARRR. In case you can’t tell, Gnocchi with Spinach, Mushrooms, and Crispy Prosciutto is my current everything!

This recipe came into existence the way many great recipes do – by raiding the refrigerator. Several weeks ago, after I’d been to the grocery store 16 times in three days (we go so often that Lincoln is legitimately friends with several of the grocery store employees – if they had a bar, my drink would be waiting for me on the counter before I sat down. Wait a minute, they DO have a bar! This changes everything…) and had no plans for dinner, I decided to raid my refrigerator for inspiration. After some digging and silently scolding myself upon finding a clump of herbs in the cheese drawer that’d likely been in there since the dawn of time, I emerged with a package of prosciutto, gnocchi, and mushrooms, sauteed them up, and created the most scrumptious dinner in no time flat.

As I polished off the last gnocchi I thought to myself, Self? The only way this dish could get any better would be if I caramelized shallots in with the mushrooms. So I did.

And then I found $50.

Seriously though, I am going cuckoo for this simple yet wildly-delicious dish! Mushrooms and shallots are sauteed until caramelized before being joined by minced garlic, baby spinach, and simmered gnocchi, then each serving is sprinkled with sizzling, crispy prosciutto. As easy as it is dreamy – I cannot stop thinking about it. Get on this dish, pronto!

Start by cooking 12oz gnocchi, either store-bought or homemade. I used Cappello’s gluten-free gnocchi for this dish. To be honest it’s a little pricey, but worth the money for an occasional treat. Their fettuccine and lasagna sheets are also unbelievably good – you’d never guess they’re gluten-free!

Cappello’s gnocchi comes frozen from my grocery store but the package recommends that you use it refrigerated vs frozen, so I let it thaw in the fridge overnight before using.

Pop the gnocchi into a big pot of salted, boiling water then cook according to package/recipe directions. In my experience with this particular brand, the gnocchi needs roughly double the time the package states to cook, and never float to the top, so I taste test for doneness along the way.

While the water for the gnocchi is coming to a boil, get the rest of the ingredients ready starting by chopping 1-1/2oz prosciutto. I am so, so proud that the best prosciutto in the world is made in Norwalk, IA. La Quercia is the creme de la creme of pork products. The owner is so serious about it that he sends his employees to “meat school” at the University of Wisconsin. Pork = life here in the Midwest! All that said, if you ever get a chance to try this particular brand – do not hesitate.

La Quercia prosciutto is shaved so thin you can see right through it, and each slice starts melting the minute it hits your mouth. There’s a large portion of my last-meal-on-earth-plate saved just for this stuff!

Normally I’d consider it a sin to alter the creamy prosciutto slices in any way, but boy oh boy does the flavor concentrate even more when you get it sizzling in a skillet. Which is what we do next. Add a drizzle of extra virgin olive oil to a large skillet over medium heat then add the prosciutto and saute until slightly crisp, 2-3 minutes, and then remove to a plate. Finally, eat the remaining prosciutto directly from the package. That’s an unofficial direction! ;)

Add another drizzle of extra virgin olive oil to the skillet then add 8oz sliced mushrooms and 1 sliced shallot. Saute until the mushrooms release their liquid then start turning golden brown, season with salt and pepper, and then continue sauting until tender and caramelized, 5-7 minutes. Add 3 cloves minced garlic then saute for 1 minute.

Next, transfer the cooked gnocchi from the pot directly into the skillet. I snagged this little strainer scoop at IKEA a few years ago and it’s definitely a MVP in my kitchen. I use it all the time. It’d make a great stocking stuffer!

Once all the gnocchi is in the skillet, add 4 loosely packed cups baby spinach, season with salt and pepper, then saute until the spinach is slightly wilted, about 1 minute.

Last step is to add 1/4 cup chicken broth to the skillet then stir until the dish comes together. Scoop the gnocchi onto plates then sprinkle with the crispy prosciutto, and devour. 

reamy gnocchi, crispy prosciutto, caramelized mushrooms and shallots – pops of salty, garlicky goodness…there is NOTHING I’d change about this meal! Hope you enjoy!

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Gnocchi with Spinach, Mushrooms and Crispy Prosciutto

5 from 2 votes

by Kristin Porter

Prep: 10 minutes mins

Cook: 10 minutes mins

Total: 20 minutes mins

Servings: 4

GFGluten FreeDFDairy FreeEFEgg Free

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You'll fight over the last bite of Gnocchi with Spinach, Mushrooms and Crispy Prosciutto. This 30 minutes, GF/DF recipe is unbelievably delicious!

Equipment

• Cast Iron Skillet

Ingredients

• 12 oz package gluten-free gnocchi
• 1-1/2 oz prosciutto, chopped
• extra virgin olive oil
• 8 oz sliced mushrooms
• 1 large shallot, sliced
• salt and pepper
• 3 cloves garlic, minced
• 4 cups baby spinach
• 1/4 cup gluten free chicken broth

Directions 

• Bring a large pot of salted water to a boil then add gnocchi and cook according to package or recipe instructions.
• Meanwhile, heat a drizzle of extra virgin olive oil in a large skillet over medium heat. Add chopped prosciutto then saute until slightly crisp, 2-3 minutes, then remove to a plate. Add another drizzle of extra virgin olive oil to the skillet then add mushrooms and shallots. Once mushrooms have released their liquid and are starting to turn golden brown, season with salt and pepper, then continue to saute until mushrooms are tender and caramelized, 5-7 minutes.
• Add garlic then saute for 1 minute. Add baby spinach, season with salt and pepper, and then saute until slightly wilted, 1 minute. Transfer cooked gnocchi to the skillet from the cooking pot then stir to combine. Add chicken broth then stir to combine. Taste and add salt and pepper if necessary then serve topped with crispy prosciutto.

Nutrition

Calories: 210kcal, Carbohydrates: 35g, Protein: 8g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 7mg, Sodium: 441mg, Potassium: 401mg, Fiber: 3g, Sugar: 2g, Vitamin A: 2818IU, Vitamin C: 11mg, Calcium: 56mg, Iron: 4mg

Nutritional values are estimates only. Please read our full nutrition information disclaimer.

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