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Blue Cheese Gnocchi with Frizzled Prosciutto

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Posted by:

Erin Lynch

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Updated:

March 8, 2025

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5 from 18 votes

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Creamy blue cheese gnocchi pinterest image.
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Blue Cheese Gnocchi with Crispy Prosciutto is pure decadence. A creamy blue cheese sauce coats the gnocchi which is tossed with a bit of fresh spinach and topped with some crispy prosciutto.

Overhead close up of blue cheese gnocchi tossed with prosciutto and spinach.

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Table of Contents

  • Ingredient Notes
  • How to Make It
  • Variations
  • How to Store and Reheat
  • What to Serve With It
  • Erin’s Wine Pairings
  • Full Recipe
Uncooked Gnocchi in speckled bowl.

I’ve got a good one to share with you today guys…

Gnocchi with Blue Cheese and Frizzled Prosciutto!

  • Purely decadent.
  • Totally craveable.
  • A definite must.

Especially since this dish is so easy to make! You only need a handful of ingredients and it will be on your table in under 30 minutes.

Plus, we’re topping it with frizzled prosciutto. I mean… YES!

What’s the meaning of frizzled?

  1. To fry (something) until crisp and curled: frizzled the bacon.
  2. To scorch or sear with heat.

It’s the perfect salty and crispy addition that this gnocchi needed. Thank you for entering my life frizzly prosciutto. I heart you. ❤❤❤

Ingredient Notes

  • Gnocchi – I used packaged potato gnocchi.
  • Olive Oil
  • Prosciutto
  • Baby Spinach
  • Shallot
  • Milk
  • Blue Cheese – You can use any blue cheese you love. Gorgonzola cheese, cambozola, and roquefort are all great options. If you’re not a blue cheese fan, you can also use cream cheese or goat cheese.
  • Nutmeg
  • Salt & Black Pepper

How to Make It

  1. Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi to the boiling water and cook 2-3 minutes, until the gnocchi float to the top. Drain.
  2. Make the Frizzled Prosciutto: Meanwhile, heat some olive oil in a skillet over medium-high heat. Once the oil is hot, add the prosciutto, and cook until crispy. Remove from pan with slotted spoon and allow to drain on paper towels.
  3. Make the Sauce: Saute the shallot until softened. Add the spinach and allow to wilt, 2-3 minutes. Add the gnocchi to the skillet. Add the milk, blue cheese, and nutmeg and stir until the cheese is melted and the gnocchi are coated.
  4. Garnish: Garnish with the crispy prosciutto and enjoy!
Ingredients for Gnocchi with Blue Cheese and Prosciutto laid out on cutting board.

Variations

  • Garlic – Love garlic? You can add a couple cloves when you are sauteeing the shallot.
  • Mushrooms – Saute some mushrooms to add to your finished dish.
  • Vegetarian – To make this dish vegetarian, simply leave out the prosciutto.
prosciutto on a plate

How to Store and Reheat

Store any leftovers in an airtight container in the fridge for up to three days. Reheat on the stove in a large skillet with a splash of water or stock. Or, heat in the microwave.

What to Serve With It

  • Arugula Salad
  • Radicchio Salad with Olives & Parmesan
  • Kale Caesar Salad
  • Fennel and Chickpea Salad
  • Shaved Brussel Sprout Salad with Mustard & Parmesan
  • Garlic Bread
  • MORE → 35+ amazing sides for gnocchi

Erin’s Wine Pairings

  • Merlot has an earthy, smoky quality to it that pairs amazingly well with this gnocchi with blue cheese.
  • Pinot Noir is another great option. It’s earthy aromas and bright acidity balance out this rich dish nicely.
    Gnocchi with Blue Cheese Sauce in cast iron skillet topped with frizzled prosciutto.

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    Did you try this gnocchi with blue cheese sauce?

    If you loved this blue cheese gnocchi sauce, I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

    For more great Platings and Pairings recipes, be sure to follow me on  Instagram, TikTok, Pinterest and Facebook.

    Can’t get enough gnocchi recipes? Be sure to try my Sweet Potato Gnocchi with Browned Butter, Cheesy Baked Gnocchi with Pumpkin & Kale and Easy Homemade Potato Gnocchi.

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    Save Recipe – Before Recipe Card

    Overhead close up of blue cheese gnocchi tossed with prosciutto and spinach.

    Full Recipe

    Blue Cheese Gnocchi with Crispy Prosciutto

    This Blue Cheese Gnocchi with Frizzled Prosciutto is pure decadence. A rich blue cheese sauce coats the gnocchi which is tossed with a bit of fresh spinach and topped with some crispy prosciutto. 
    5 from 18 votes
    Print Pin
    Serves 6 servings
    Created by Platings and Pairings
    Prep Time: 10 minutes mins
    Cook Time: 15 minutes mins
    Total Time: 25 minutes mins

    Ingredients

    • 1 pound gnocchi
    • 1 Tablespoon olive oil
    • 4 ounces prosciutto (thinly sliced)
    • 6 ounces spinach
    • 1 shallot (minced)
    • ½ cup milk
    • 4 ounces blue cheese (crumbled)
    • 1/4 teaspoon grated nutmeg
    • Salt and pepper (to taste)

    Instructions

    • Bring a pot of salted water to a boil.
    • Meanwhile, heat the olive oil in a skillet over medium-high heat.
    • Add the prosciutto, and cook until crispy. Remove from pan with slotted spoon and allow to drain on paper towels.
    • To the same pan, add the shallot and sauté on medium heat, until softened. Add the spinach to the pan with the softened shallots, and allow to wilt, 2-3 minutes.
    • Add the gnocchi to the boiling water and cook 2-3 minutes, until the gnocchi float to the top. Drain.
    • Add the gnocchi to the skillet with the spinach and shallot. Add the milk, blue cheese, and nutmeg and stir until the cheese is melted and the gnocchi are coated. Season with salt and pepper, to taste.
    • Garnish with the frizzled prosciutto and enjoy!

    Notes

    To Store & Reheat
    • Store any leftovers in an airtight container in the fridge for up to three days. Reheat on the stove in a large skillet with a splash of water or stock. Or, heat in the microwave.
    Recipe Variations
    • Garlic – Love garlic? You can add a couple cloves when you are sauteeing the shallot.
    • Mushrooms – Saute some mushrooms to add to your finished dish.
    • Vegetarian – To make this dish vegetarian, simply leave out the prosciutto.

    Nutrition

    Calories: 310kcal | Carbohydrates: 30g | Protein: 10g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 676mg | Potassium: 284mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2835IU | Vitamin C: 8.3mg | Calcium: 166mg | Iron: 3.7mg
    Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

    This post was originally published in 2018. It was updated in 2023 to add new content. The blue cheese gnocchi sauce recipe remains the same. Enjoy!

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    5 from 18 votes (14 ratings without comment)

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    28 responses

    1. David @ CookingChat
      October 10, 2015

      the recipe sounds great! love a little proscioutto in in a pasta dish. Good reminder of how Merlot was actually enjoyed in Sideways, I forgot about that part.

      Reply
      1. Erin
        October 12, 2015

        Thanks David! I love prosciutto in pasta, on bread, or simply on its own! I can definitely eat a whole package in one sitting – It’s BAD!

        Reply
    2. Wendy, A Day in the Life on the Farm
      October 10, 2015

      Your frizzle has me all frazzled LOL. I too, like the fact that the J Lohr is offered at a price making it affordable to be an EDD. I loved the Duckhorn but it will have to be a once in a while splurge for me.

      Reply
      1. Erin
        October 12, 2015

        The Duckhorn was really delicious, but definitely more of a splurge!

        Reply
    3. Jade Helm
      October 10, 2015

      This recipe sounds so good. Some of my favorite flavors. I used to make gnocchi from scratch pretty well and the last time I tried it was a disaster. This recipe might entice me to give it another go.

      Reply
      1. Erin
        October 11, 2015

        I hope that it goes smoothly for you this time Jade! This recipe uses store bought gnocchi, so it’s hard to screw this one up. For homemade gnocchi, using ricotta cheese, check out this recipe for Lemon Ricotta Gnocchi.

        Reply
    4. Lori
      October 11, 2015

      OMG! Your pictures are AMAZING. I just want to eat the gnocchi right now! So delicious and I ‘m not even a blue cheese fan.

      Reply
      1. Erin
        October 12, 2015

        Thank you Lori! PS – You could always substitute a more mild cheese for the blue cheese. Totally get that there are some people who are not fans of the pungent stuff!

        Reply
    5. Jennifer Martin (Vino Travels)
      October 13, 2015

      I don’t have gnocchi that often, but just bought some and was wondering what I was going to do with them. May have to try this. It looks delicious.

      Reply
      1. Erin
        October 13, 2015

        I hope you give it a try Jennifer! If you do, I’d love to hear how it turns out!

        Reply
    6. Sarah | Curious Cuisiniere
      October 13, 2015

      Just the title alone had me wanting to try this dish. And the I saw your pictures! Beautiful dish!

      Reply
      1. Erin
        October 13, 2015

        Thanks Sarah! It’s that word “Frizzled” I swear! Cheers!!!

        Reply
    7. Martin Redmond
      October 13, 2015

      Oh my gawd….your dish looks amazing. Ha! It even looks like something I could manage since I don’t have to make the gnocchi! I bet it was good pairing too!

      Reply
      1. Erin
        October 15, 2015

        Thanks Martin – The wines paired absolutely wonderfully with the dish!

        Reply
    8. Christy @ Confessions of a Culinary Diva
      October 16, 2015

      Great post & photos Erin! Isn’t it a shame that the Sideways Effect still impacts wine decisions today, especially when Merlot is such an accessible and friendly grape. Love the inside joke from Sideways too! Cheers!

      Reply
      1. Erin
        October 16, 2015

        Thank you Christy! It is funny how one character in a movie can affect the wine industry so much!

        Reply
    9. Ben Myhre
      May 25, 2018

      5 stars
      Entered and this recipe looks FABULOUS!

      Reply
      1. Erin
        May 29, 2018

        Good luck Ben!

        Reply
    10. Rust
      May 28, 2018

      What a beautiful dish! Looks scrumptious!

      Reply
      1. Erin
        May 29, 2018

        Thanks so much!

        Reply
    11. Rudy
      July 19, 2018

      5 stars
      Look delicious,just wondering what wine would you recommend.🍾🍷

      Reply
      1. Erin
        July 19, 2018

        Hi Rudy – I recommend a Pinot or a Merlot. Just a heads up – I always add my wine pairing recommendations below the recipe. Cheers!

        Reply
    12. Malory
      September 20, 2018

      5 stars
      Saw this recipe on your insta post and couldn’t stop thinking about it. Awesome flavor ideas! I never use blue cheese in my pastas, great idea. This combo was rich and wonderful. Brought a comfort and seasonal feel to our ever-summer Hawaii kitchen. Love your site!

      Reply
      1. Erin
        September 25, 2018

        Thanks so much Malory!

        Reply
    13. Bistro Blue Cheese Stuffed Meatballs {Simple Meatball Recipe}
      June 28, 2020

      […] Gnocchi with Blue Cheese and Frizzled Prosciutto from Platings and Pairings […]

      Reply
    14. Suzie
      October 16, 2020

      5 stars
      All about this recipe intrigued me. I did have to modify when my shallot was rotten and didn’t have the fresh spinach I usually buy. So I compromised and used green onion for the shallot, peas for the fresh spinach and Gorgonzola. Half and half for the milk. It turned out amazing! I cannot wait to make this again with the fresh spinach especially. I am not a fan of nutmeg in anything so I left it out.

      Reply
      1. Erin
        October 16, 2020

        Love your swap ins Suzie!

        Reply
    15. We Want To Know: Can You Eat Moldy Foods? | Homebiotic
      March 19, 2021

      […] Gnocchi with Blue Cheese and Frizzled Prosciutto from Platings & Pairings […]

      Reply

    Hi, I’m Erin!

    Can I pour you a glass of wine? Let’s have some fun in the kitchen! Maybe some pasta? A juicy steak? I’ve got loads of yummy, easy recipes for you! Because cooking should feel as comfy as your favorite yoga pants. ♥

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