This spinach gnocchi with crispy prosciutto is a quick and delicious weeknight dinner you will love. Ready in just 25 minutes, it combines tender gnocchi, fresh spinach, a creamy sauce, and irresistible crispy prosciutto!
You'll also love my other gnocchi recipes, such as this one-pot chorizo gnocchi, butternut squash gnocchi, pesto gnocchi, and broccoli gnocchi.
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⭐️ Why this recipe works
- Perfect Texture: The combination of crispy prosciutto and golden gnocchi creates a delightful contrast in textures.
- Flavourful Sauce: The garlic and cream sauce, with Italian herbs and lemon zest, brings a rich but bright flavour.
- Nutritious: Spinach adds a healthy dose of vitamins and minerals, making this dish both tasty and nutritious.
- Quick and Easy: This recipe is straightforward and can be made in under 30 minutes, perfect for busy weeknights.
- Versatile: The recipe allows for various substitutions and additions, making it adaptable to different tastes and dietary needs.
🧾 Ingredients overview
- Prosciutto: Adds a crispy, savoury element to the dish.
- Salted Butter: Provides a rich, creamy base for cooking the gnocchi and making the sauce.
- Olive Oil: Adds a subtle, fruity flavour and helps in cooking the gnocchi.
- Gnocchi: The main component of the dish, providing a soft, pillowy texture.
- Garlic: Adds a fragrant and savoury depth to the sauce.
- Italian Herbs: Enhances the overall flavour with a blend of classic Italian seasonings.
- Pasta Seasoning Mix: Adds extra flavor complexity to the sauce.
- Single Cream: Creates a rich, smooth sauce.
- Lemon Zest and Juice: Adds a fresh, zesty brightness to the dish.
- Baby Spinach: Adds colour, texture, and earthy flavour.
- Parmesan: Adds a salty, umami flavour when grated over the top.
- Fresh Basil: Provides a fresh, aromatic finish.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
One Pot Spinach Gnocchi recipe step-by-step
- Crisp the Prosciutto: Heat a dry frying pan over medium heat. Fry the prosciutto until crispy, about 4 minutes. Remove and set aside on a plate.
- Cook the Gnocchi: In the same pan, melt the butter and add olive oil. Once the butter bubbles, add the gnocchi. Cook for about 5 minutes, tossing to ensure all sides are golden. Use a slotted spoon to remove the gnocchi, leaving the butter in the pan.
- Prepare the Sauce: Add the minced garlic to the pan and sauté for 3-4 minutes until softened and fragrant. Add the cream and bring to a simmer. Adjust seasoning with salt and pepper. If the sauce is too thick, add water a tablespoon at a time until the desired consistency is reached.
- Combine Ingredients: Grate the lemon zest and add both the zest and juice to the sauce along with Italian herbs. Whisk well, then add the spinach and gnocchi back to the pan. Cook for about 2 minutes until the spinach is wilted and the gnocchi is fully cooked.
- Serve: Divide the gnocchi into bowls. Top with grated parmesan, chopped basil, and crumble the crispy prosciutto over the top.
📖 Variations
- Prosciutto: Substitute with crispy bacon or pancetta for a similar savoury crunch.
- Cream: Use half-and-half or a dairy-free alternative for a lighter or vegan option.
- Spinach: Replace with kale or rocket (arugula) for a different green.
- Lemon: Swap with lime for a slightly different citrus flavour.
- Herbs: Experiment with thyme or rosemary in place of Italian herbs.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Cream Consistency: If the sauce is too thick, use water or stock to thin out the sauce.
- Blanching Spinach: Blanch spinach briefly in boiling water to retain its vibrant green colour.
- Oil-Free Frying: For a healthier option, try baking the gnocchi instead of frying. Spread them on a baking sheet and bake at 400°F (200°C) until golden.
- Crisping Techniques: To achieve extra crispy prosciutto, bake it in the oven on a wire rack at 350°F (175°C) for 10-12 minutes.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled gnocchi in an airtight container in the fridge for up to 3 days.
- Freezer: Not suitable for freezing.
- Reheat: To reheat, add a splash of cream or water to a pan and gently warm the gnocchi over low heat until heated through.
❓Recipe FAQ's
Just regular shelf-stable gnocchi works perfectly for this recipe. Aldi stocks two types: the dried vacuum-packed stuff in the pasta aisle and the fresh gnocchi in the fridge aisle. I tried this recipe with both varieties, and there is absolutely no difference, so go with whatever you have on hand.
I don't recommend making this gnocchi recipe ahead of time. The cream sauce will thicken too much as it sits, and the gnocchi may become soggy.
Looking for other gnocchi recipes like this? Try these:
If you tried this One Pot Spinach Gnocchi please let me know in the comments below, and please leave a star rating while you're there!
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30 Minute One Pot Spinach Gnocchi
Ingredients
- 3 slices prosciutto
- 40 g (3 tablespoon) salted butter
- 2 tablespoons olive oil
- 500 g (1 lb) gnocchi
- 2 cloves garlic, minced
- ¼ teaspoon Italian herbs
- ¼ teaspoon pasta seasoning mix
- 300 ml (1 ¼ cups) single cream
- 100 ml (¼ cup) water, see notes
- 1 lemon, zest and juice
- 150 g (4 ¾ cups) baby spinach, washed
- 25 g (¼ cups) parmesan, grated
- ½ bunch fresh basil, chopped
Instructions
Crisp the Prosciutto:
- Heat a dry frying pan over medium heat. Fry the prosciutto until crispy, about 4 minutes. Remove and set aside on a plate.
Cook the Gnocchi:
- In the same pan, melt the butter and add olive oil. Once the butter bubbles, add the gnocchi. Cook for about 5 minutes, tossing to ensure all sides are golden. Use a slotted spoon to remove the gnocchi, leaving the butter in the pan.
Prepare the Sauce:
- Add the minced garlic to the pan and sauté for 3-4 minutes until softened and fragrant. Add the cream and bring to a simmer. Adjust seasoning with salt and pepper. If the sauce is too thick, add water a tablespoon at a time until the desired consistency is reached.
Combine Ingredients:
- Grate the lemon zest and add both the zest and juice to the sauce along with Italian herbs. Whisk well, then add the spinach and gnocchi back to the pan. Cook for about 2 minutes until the spinach is wilted and the gnocchi is fully cooked.
Serve:
- Divide the gnocchi into bowls. Top with grated parmesan, chopped basil, and crumble the crispy prosciutto over the top.
Notes
- If the sauce is too thick, add water a tablespoon at a time until the desired consistency is reached.
- Any dried shelf-stable gnocchi will work in this recipe. Sweet potato or pumpkin gnocchi are great alternatives.
- This dish is not suitable for freezing as the sauce may split, and the gnocchi can become rubbery when reheated.
- For leftovers, gently reheat on the stove for about 5 minutes, adding extra water if the sauce has thickened too much.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
Leigh
Can you amend the ingredients list? It doesn't say how much spinach is needed. Many thanks
Deborah Rainford
So sorry about that. The recipe card has been amended. The amount is 125g so 1/2 bag of the pre-washed baby spinach. 🙂
Leigh
Made this for dinner tonight, really tasty and easy to make. Thumbs up from carnivore hubby too! 🙂
Deborah Rainford
So happy that it went down well with everyone! Thank you so much for taking the time to leave a comment and a rating! 🙂