Heavenly Creamy gnocchi with prosciutto and vegetables
Mmm, this colorful Creamy gnocchi with prosciutto is a favorite in our home. This is why:
- a quick midweek dinner made in less than 30 minutes
- the sauce is creamy, luscious, and full of vegetables
- use BAM Spices, or a mixture of basil, oregano, parsley, and rosemary
- adding small bits of Prosciutto Cotto makes the sauce perfect
- feel free to make it vegetarian (omit the prosciutto)
- use your favorite gnocchi or make Ricotta gnocchi from scratch at home
Essential ingredients
These are the essential ingredients needed for this recipe.
Gnocchi - Use your favorite gnocchi. We made our quick 10-minute Ricotta Gnocchi from scratch; however, feel free to use potato gnocchi or pumpkin gnocchi too.
Prosciutto Cotto - use your favorite prosciutto cotto. Optionally substitute with ham or pancetta.
Vegetables - in this sauce, we use a lot of colorful and vibrant vegetables like tomatoes, peppers, zucchini, and eggplants. Finely chop all the vegetables.
Cheese - Pecorino Romano is a delicious sheep cheese that melts wonderfully and has a subtle flavor. A good substitute would be parmesan cheese.
Cream Cheese - use your favorite cream cheese, like Philadelphia.
Whipping Cream - use whipping cream to make this delicious treat.
BAM Spices - In today's recipe, we used a teaspoon of their BAM Spices Greek Gods mixture. If you can't get it in your country, feel free to use a mix of oregano, rosemary, basil, and parsley.
Storing
It's always best to make this Creamy gnocchi with prosciutto and vegetables fresh. However, if you have any leftovers, feel free to store them for up to 2 days in an airtight container. Before serving, reheat well.
How to make Creamy gnocchi with prosciutto and vegetables at home (video)
Check this quick video to master this Creamy gnocchi with prosciutto and vegetable recipe at home.
TRY THESE HOMEMADE GNOCCHI RECIPES
METHOD
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sauté the vegetables
Clean the vegetables and finely dice them. Cut the cherry tomatoes in half. Cut the Prosciutto Cotto slices into small bits. Place a large pan with olive oil over medium heat. Add the vegetables (omit the tomatoes) and sauté for 5 minutes while stirring occasionally. Add the prosciutto Cotto and cherry tomatoes and season with BAM Spices Greek God. If you can't find the spices in your country, use one teaspoon of homemade mixture made of dried parsley, dried oregano, rosemary, and dried basil. Cook for another 2 - 3 minutes.
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cook the gnocchi
Cook the Ricotta Gnocchi or use your favorite gnocchi and cook according to the instructions on the package. Preserve 160ml (2/3 cup) of the cooking water.
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cook and serve
Add cream cheese and whipping cream to the sauce. Wait for the cream cheese to melt, then add the reserved cooking water (add 1/2 cup and then add the rest if needed.) Simmer for 5 minutes; add the shredded cheese, stir, and add the cooked gnocchi. Continue to cook for 1 - 2 minutes. Stir in diced fresh herbs and lemon juice. Divide the Creamy gnocchi with prosciutto and vegetables between four plates and serve.
