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.
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?
- To fry (something) until crisp and curled: frizzled the bacon.
- 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. ❤❤❤
Ingredients Needed
- 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.
- Nutmeg
- Salt & Black Pepper
How to Make It
- Bring a large pot of salted water to a boil.
- 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.
- To the now empty 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 crispy prosciutto.
- Enjoy!
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.
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.
What Goes Well with Gnocchi?
- 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
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.
More Pasta Recipes
- BLT Pasta
- Instant Pot Mac and Cheese
- Sunday Gravy (Nana’s Meat Sauce)
- Roasted Fennel Pasta with Ricotta
- Squid Ink Pasta with Shrimp & Cherry Tomatoes
Did you try this gnocchi with blue cheese sauce?
If you loved this blue cheese sauce for gnocchi 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.
Blue Cheese Gnocchi Recipe with Crispy Prosciutto
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!
Nutrition
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!
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.
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!
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.
The Duckhorn was really delicious, but definitely more of a splurge!
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.
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.
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.
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!
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.
I hope you give it a try Jennifer! If you do, I’d love to hear how it turns out!
Just the title alone had me wanting to try this dish. And the I saw your pictures! Beautiful dish!
Thanks Sarah! It’s that word “Frizzled” I swear! Cheers!!!
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!
Thanks Martin – The wines paired absolutely wonderfully with the dish!
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!
Thank you Christy! It is funny how one character in a movie can affect the wine industry so much!
Entered and this recipe looks FABULOUS!
Good luck Ben!
What a beautiful dish! Looks scrumptious!
Thanks so much!
Look delicious,just wondering what wine would you recommend.🍾🍷
Hi Rudy – I recommend a Pinot or a Merlot. Just a heads up – I always add my wine pairing recommendations below the recipe. Cheers!
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!
Thanks so much Malory!
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.
Love your swap ins Suzie!