Blue Cheese Gnocchi with Frizzled Prosciutto

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.

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. ❤❤❤

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?

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.

More Pasta Recipes

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  InstagramTikTokPinterest 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.

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

Blue Cheese Gnocchi Recipe 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
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 servings

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!
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

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

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!

28 thoughts on “Blue Cheese Gnocchi with Frizzled Prosciutto”

  1. 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
    • 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
  2. 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
  3. 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

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