Gnocchi with Spinach, Mushrooms and Prosciutto Recipe


  • 1 (16-17 ounce) package gnocchi (potato, cauliflower, or your preferred type)
  • 1 tablespoon extra virgin olive oil
  • 4 ounces prosciutto, thinly sliced and roughly chopped
  • 8 ounces sliced mushrooms (white button, cremini, or a mix)
  • 1 medium shallot, minced (or substitute with 1/4 cup onion)
  • 3 cloves garlic, minced
  • 5 ounces baby spinach, washed
  • 1/4 cup heavy cream
  • 1/4 cup chicken or vegetable broth
  • 1/4 cup grated Parmesan cheese
  • Salt and freshly ground black pepper to taste
  • Optional: Chopped fresh herbs like parsley or basil for garnish


Prep and cook the gnocchi:

  • Bring a large pot of salted water to a boil.
  • Add the gnocchi and cook according to package directions (usually just a few minutes until they float).
  • Drain the gnocchi and reserve about 1/4 cup of the cooking water.

Crisp the prosciutto:

  • Heat olive oil in a large skillet over medium heat.
  • Add the prosciutto and cook until crispy, about 2-3 minutes.
  • Remove the prosciutto to a plate, leaving the drippings in the pan.

Sauté vegetables:

  • Add the mushrooms and shallots to the skillet with the prosciutto drippings. Season lightly with salt and pepper.
  • Cook, stirring occasionally for about 5 minutes, until the mushrooms soften and release liquid.
  • Add the garlic and cook for 30 seconds more, until fragrant.

Wilt the spinach:

  • Add the spinach to the skillet in batches, stirring until it wilts.

Make the sauce:

  • Stir in the heavy cream and broth. Bring to a simmer.
  • Reduce heat and let the sauce simmer for 2-3 minutes to thicken slightly.

Assemble the dish:

  • Add the cooked gnocchi and crispy prosciutto to the skillet.
  • Toss to combine everything in the sauce. If the sauce is too thick, add a bit of the reserved pasta water to thin it out.
  • Stir in the Parmesan cheese.

Season, garnish, and serve:

  • Taste and adjust salt and pepper as needed.
  • Garnish with fresh herbs if desired.
  • Serve immediately while hot.


  • Customize the veggies: Substitute other vegetables like asparagus, bell peppers, or cherry tomatoes if desired.
  • For added richness, try a splash of white wine with the broth and cream.
  • Spice it up: Add a pinch of red pepper flakes for a bit of heat.
  • Store leftovers: Gnocchi dishes are best served fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days.

Enjoy your delicious and flavorful gnocchi with spinach, mushrooms, and prosciutto!


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