Weeknight Gourmet: Gnocchi with peas and crispy prosciutto

Gnocchi with Peas and Prosciutto

Hello friends!

It’s “throw-back-thursday” and I wanted to share a recipe I had published several years ago, when I first got married. I spend so much time finding new recipes that I sometimes forget the great ones I’ve already made 🙂

Here is the original post:

I am so excited to share this recipe with you. Its a real winner. When I tried it – I thought of you and said…”Must… blog!”

As you may or may not know, all I think about is…”what are we eating tonight, tomorrow, next week, & right now…” Especially now that I’m married and in charge of all the meals, I spend time, happily scouring my many cookbooks or the Food Network site for tasty & easy new recipes.


My faithful follower and fan, my husband (God bless him), is my guinea pig (like he has a choice) ; he loves this one! He’ll never tell me he hates something, he’s a smart man, but I sure know when he LOVES something 🙂  However, with the praise, there is a funny downside. I constantly get blamed for any ounce of weight gained, tight fitting jeans and shirts..lol

Now on to the recipe! Its super easy , its different, quick to prepare and looks beautiful! You’ll love the different flavors and textures – the pillowy gnocchi, the salty and crisp prosciutto and the amazingly fresh tasting lemon ricotta that you dollop on the side 🙂 Its too delicious!


Gnocchi with peas and prosciutto - real life
I call this picture “Gnocchi with Peas and Prosciutto – REAL LIFE” because when I eat this, I smoosh the ricotta throughout the pasta, add more prosciutto and more parmesan. 😀

Yield: 4  servings


  • 1 package of gnocchi 500g
  • 1+ 1/2 cups frozen peas, thawed
  • 3-4 slices of prosciutto/Serrano ham
  • 1  French shallot, finely diced
  • Extra-virgin olive oil
  • Salt and pepper
  • 1 tablespoon butter
  • Freshly grated Parmigiano Reggiano
  • 2 cups Lemon Ricotta (recipe below)

Lemon Ricotta:

  • 1 cups good quality ricotta cheese
  • 1/2 lemon, zest and juice
  • Salt & pepper to taste

Place the ricotta cheese in a mixing bowl and add the lemon zest and juice. Season with salt & freshly ground pepper. Set aside.



Preheat oven to 400.

Place about 3 strips of prosciutto on a sheet pan covered in parchment paper and place in a preheated 400F degree oven. Cook until crispy, about 8 to 10 minutes.

Meanwhile, blanch peas in boiling water , drain and set aside.
Boil the gnocchi in salted water. The gnocchi are done when they’ve all floated to the surface, remove with a slotted spoon. Reserve about 1/2 cup cooking water
Now that prosciutto has cooled, crumble it and set aside.
Preheat a sauté pan on med-high heat. Add 2 counts of olive oil and once heated, add chopped shallots and gently saute until fragrant and translucent. Throw in the peas and toss gently to coat. Season with a little salt and pepper.
Add boiled gnocchi to the pan and gently toss. Add a ladle of pasta-water to the pan, add 1 tablespoon of butter, sprinkle with Parmesan and taste for seasoning. Serve topped with crispy prosciutto and a scoop of that fresh tasting lemon ricotta.

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