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
- Creamy Gnocchi
- 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 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.
Blue Cheese Gnocchi 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!
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