Blue Cheese Gnocchi with Crispy Prosciutto
Servings: 6 servings
Calories: 310kcal
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.
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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.
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Garlic – Love garlic? You can add a couple cloves when you are sauteeing the shallot.
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Mushrooms – Saute some mushrooms to add to your finished dish.
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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