Move over, Bacon and Brussels Sprouts Spaghetti Carbonara, there’s a new favorite pasta dish in town (slightly kidding, carbonara – still got mad love for you!) Here’s 10 Things I LOVE About You, Gnocchi with Spinach, Mushrooms and Crispy Prosciutto!
- 30 Minute meal. Actually shorter but, coming from experience, I’m padding the recipe so you can spend some extra QT with the prosciutto.
- 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.
- 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!
- No fuss. Boil some stuff. Suate other stuff. Combine. Could not be easier.
- 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.Â
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Gnocchi with Spinach, Mushrooms and Crispy Prosciutto
Description
Get your forks ready - you'll be fighting over the last bite of Gnocchi with Spinach, Mushrooms and Crispy Prosciutto. This 30 minute, gluten and dairy-free meal is a stunner!
Ingredients
- 12oz package gluten-free gnocchi
- 1-1/2oz (or more!) prosciutto, chopped
- extra virgin olive oil
- 8oz sliced mushrooms
- 1 large shallot, sliced
- salt and pepper
- 3 cloves garlic, minced
- 4 loosely packed 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.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Creamy gnocchi, crispy prosciutto, caramelized mushrooms and shallots – pops of salty, garlicky goodness…there is NOTHING I’d change about this meal! Hope you enjoy!
Jessica 02.09.2020
One of my family favorites!!! So delicious.
Dale 04.25.2018
Way toooooo much salt!
Lindsay 03.01.2017
Made this last night, it was really good as dinner, but the leftovers were amazing for breakfast with a poached egg on top!
Kristin 03.01.2017
ooo that sounds awesome! I’m all about putting an egg on everything right now. Will have to keep this in mind!
Janice Betts 01.08.2017
We had this tonight and it was very good. Thanks for your inspiration and wonderful recipes. We had every ingredient and will make this over and over!
Regards,
Team Betts
Tracy 01.01.2017
I found your recipe because my husband and myself both forgot to take anything out for dinner tonight. We had the ingredients on hand and I decided to try it and I was amazed. It was so yummy and I actually don’t like prosciutto but loved it fried up to salty goodness. The only thing we added was some parmesan reggiano and it topped it off perfectly. Thank you!!
Monika 12.12.2016
Made this deliciousness over the weekend and it was 100% approved by my housemates. Super easy to cater for vegetarian too by serving the prosciutto to the side. Thanks so much!
Karen K 10.29.2016
Just pinned this recipe 3 days ago, made it tonite, & O..M..G, all of us LOVED it! Followed recipe exactly except I did not use chicken broth, because I used Trader Joe’s frozen gnocchi with gorgonzola sauce, & it was SO flavorful. Topped with a bit of parmesan, too. All ingredients came from Trader Joes except shallot & garlic. The prosciutto definitely elevated the flavor of this dish :)
My husband cannot wait to eat this again! I think the “toppings” would taste great on a pizza, too. Absolutely LOVE this recipe! And yes, very filling, so our only “side” was toasted bread.
Kristin 11.02.2016
Yessss – so glad to hear it, Karen!! Thanks for the great feedback!
Chong tham tot nhat 10.11.2016
I think this meal looks absolutely delicious and so much better than the sandwich and stale popcorn that I ended up eating for dinner. Thank for sharing !
Mama Kellogg 08.30.2016
Made this tonight and even the picky kids are it. Very good. I added a garnish of fresh grated parmesan on top of each plate. Thanks for the inspiration.
Kristin 08.31.2016
Awesome to hear, Mama Kellogg! Thanks for the great feedback!
McClures on the Map 05.09.2016
Made this tonight, topped with parmesan/red pepper flake combo and am forcing myself not to eat the entire thing! My mom is notorious for ‘starring’ good recipes in her old-school cookbooks and I’d definitely do the same with this one!
Kristin 05.11.2016
My Mom did/does the same – too funny! I’m so glad you loved the dish!! :)
Becky Givens 04.16.2016
Made this tonight, and it was awesome! Whitney and 2.5 year old Will joined us, and he even ate several gnocchi ! You may have caused a run on LaQuceria. I hit Whole Foods at 4:30, and they were sold out, but then I remembered they sell it fresh sliced in their deli-Score! The only problem was that I didn’t make enough for seconds!
Kristin 04.25.2016
Wohoo – toddler success, I love it! I agree – the only problem with this recipe is that there are never any leftovers! ;) Hope the family is all doing well!
Colleen 03.28.2016
This! All of this! So easy, so delicious. Thanks for a great recipe!
Colleen 03.28.2016
We used this recipe last week and thoroughly enjoyed it. The leftovers were just as good as the fresh! Thank you for another great recipe.
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Brittany Peterson 01.31.2016
This recipe was so good! I used what I had on hand, sweet potato gnocchi and a mix of arugula and spinach. Amazing, This is getting it’s very own index card…in case the internet should forever disappear and we are left to make things from our heads instead of the web. ; )
Julie 01.20.2016
Made this recipe last night (I’ve been trying a recipe off your site every night this week- most have been keepers) & I’d have to caution the reader about using more than 1.5 oz of prosciutto as the recipe came out beyond salty using 3 oz (I just wanted to use up the package that I purchased, so I put it all in). Otherwise, this dish had good flavors and is very filling. TY!
Mary Gosney 01.02.2016
What grocery store carries Cappello pasta products?
Emiles 12.28.2015
This made a BuzzFeed article!! WOO HOO Congrats! :)
Kristin 12.28.2015
Thank you!! ??????
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