One-Pot Crispy Prosciutto & Vegetable Gnocchi with Parmesan Cheese
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One-Pot Crispy Prosciutto & Vegetable Gnocchi

with Parmesan Cheese

25 MIN
4 Servings
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From the Test Kitchen

This easy pasta dish features delicate prosciutto (a style of dry-cured ham), which gets crisped in the pot before adding in our plump gnocchi, verdant brussels sprouts, and a delectable sauce of honey, bechamel, and tomatoes––with just a touch of crushed red pepper flakes for welcome heat.
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  • Nutrition
    PER SERVING
  • Calories
    550 Cals (est.)
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fresh
ingredients
One-Pot Crispy Prosciutto & Vegetable Gnocchi with Parmesan Cheese
Title
  • 6 oz Prosciutto
  • 1½ lbs Gnocchi
  • ½ lb Grape Tomatoes
  • 1 lb Brussels Sprouts
  • ⅓ cup Béchamel Sauce
  • 2 tsps Honey
  • 2 Tbsps Crème Fraîche
  • ¼ cup Grated Parmesan Cheese
  • ¼ tsp Crushed Red Pepper Flakes
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; quarter lengthwise. Halve the tomatoes. Place in a bowl and season with salt and pepper. Stack the prosciutto (removing the plastic lining between the slices), then thinly slice crosswise.

Crisp the prosciutto
2 Crisp the prosciutto

In a large pot, 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 pot, transfer to a paper towel-lined plate.

Cook the vegetables
3 Cook the vegetables

In the pot of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the quartered brussels sprouts in an even layer. Cook, without stirring, 5 to 6 minutes, or until lightly browned.

Finish the gnocchi & serve your dish
4 Finish the gnocchi & serve your dish

Add the gnocchi and 2/3 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 béchamel, seasoned tomatoes, honey, 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, 2 to 3 minutes, or until combined. Turn off the heat. Stir in the crème fraîche. Taste, then season with salt and pepper if desired. Serve the finished gnocchi topped with the crisped prosciutto and parmesan. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; quarter lengthwise. Halve the tomatoes. Place in a bowl and season with salt and pepper. Stack the prosciutto (removing the plastic lining between the slices), then thinly slice crosswise.

2 Crisp the prosciutto

In a large pot, 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 pot, transfer to a paper towel-lined plate.

Crisp the prosciutto
Cook the vegetables
3 Cook the vegetables

In the pot of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the quartered brussels sprouts in an even layer. Cook, without stirring, 5 to 6 minutes, or until lightly browned.

4 Finish the gnocchi & serve your dish

Add the gnocchi and 2/3 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 béchamel, seasoned tomatoes, honey, 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, 2 to 3 minutes, or until combined. Turn off the heat. Stir in the crème fraîche. Taste, then season with salt and pepper if desired. Serve the finished gnocchi topped with the crisped prosciutto and parmesan. Enjoy!

Finish the gnocchi & serve your dish
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