Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
One-Pan Prosciutto Gnocchi
with Lemony Brussels Sprouts
25 MIN
2 Servings
From the Test Kitchen
This easy pasta dish features delicate prosciutto (a style of dry-cured ham) crisped in the pan, then sprinkled over our plump gnocchi, verdant brussels sprouts, and a zesty sauce of honey, creamy butter, and lemon––with just a touch of crushed red pepper flakes for welcome heat.
CLICK FOR RECIPE CARD
-
NutritionPER SERVING
-
Calories800 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
3 oz Prosciutto
-
¾ lb Gnocchi
-
½ lb Brussels Sprouts
-
1 Lemon
-
2 cloves Garlic
-
1 Tbsp Honey
-
1 oz Butter
-
¼ cup Grated Romano Cheese
-
¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Stack the prosciutto (removing the plastic lining between the slices), then thinly slice crosswise. Cut off and discard the stem ends of the brussels sprouts; quarter lengthwise. Peel and roughly chop 2 cloves of garlic. Quarter and deseed the lemon.
2
Crisp the prosciutto
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced prosciutto. Cook, stirring frequently and breaking apart any clumps, 2 to 3 minutes, or until crispy. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.
3
Cook the brussels sprouts
In the pan of reserved fond, heat 3 tablespoons of olive oil on medium-high until hot. Add the quartered brussels sprouts in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened.
4
Finish & serve your dish
To the pan, add the gnocchi and 1/3 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the water has cooked off and the gnocchi are tender. Add the butter and honey (kneading the packet before opening); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the butter is melted and combined. Turn off the heat. Carefully stir in the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired. Serve the finished gnocchi topped with the crispy prosciutto and cheese. Serve the remaining lemon wedges on the side. Enjoy!
1
Prepare the ingredients
Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Stack the prosciutto (removing the plastic lining between the slices), then thinly slice crosswise. Cut off and discard the stem ends of the brussels sprouts; quarter lengthwise. Peel and roughly chop 2 cloves of garlic. Quarter and deseed the lemon.
2
Crisp the prosciutto
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced prosciutto. Cook, stirring frequently and breaking apart any clumps, 2 to 3 minutes, or until crispy. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.
3
Cook the brussels sprouts
In the pan of reserved fond, heat 3 tablespoons of olive oil on medium-high until hot. Add the quartered brussels sprouts in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened.
4
Finish & serve your dish
To the pan, add the gnocchi and 1/3 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the water has cooked off and the gnocchi are tender. Add the butter and honey (kneading the packet before opening); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the butter is melted and combined. Turn off the heat. Carefully stir in the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired. Serve the finished gnocchi topped with the crispy prosciutto and cheese. Serve the remaining lemon wedges on the side. Enjoy!
Tips from Home Chefs