Prosciutto Gnocchi with Calabrian Chile Tomato Sauce

Prosciutto Gnocchi

with Calabrian Chile Tomato Sauce

25 MIN
2 Servings
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From the Test Kitchen

This easy pasta dish features delicate prosciutto (a style of dry-cured ham) stirred in alongside our plump gnocchi, vegetables, and zesty tomato sauce. It’s all finished with a touch of mascarpone cheese for smooth, creamy texture and rich flavor.

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  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
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fresh
ingredients
Prosciutto Gnocchi with Calabrian Chile Tomato Sauce
Title
time-saving
tips & techniques
Gnocchi
Zucchini
Cherry Tomatoes
How To: Safely Cut Round Vegetables
Garlic
Tomato Paste
Mascarpone
How To: Peel Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Stack the prosciutto (removing the plastic lining between the slices), then thinly slice crosswise. Halve the tomatoes. 

Brown the zucchini:
2 Brown the zucchini:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Transfer to a plate.  

Make the sauce:
3 Make the sauce:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until softened. Add the tomato paste and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly thickened. 

Cook the gnocchi:
4 Cook the gnocchi:

While the sauce cooks, add the gnocchi to the pot of boiling water. Cook 2 to 3 minutes, or until the gnocchi float to the top of the pot. Reserving 1/2 cup of the gnocchi cooking water, drain thoroughly.

Finish & serve your dish:
5 Finish & serve your dish:

To the pan of sauce, add the cooked gnocchi, sliced prosciutto, halved tomatoes, browned zucchini, and half the reserved gnocchi cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the gnocchi are coated (if necessary, gradually add the remaining cooking water to ensure the gnocchi are thoroughly coated). Turn off the heat and stir in the mascarpone. Taste, then season with salt and pepper if desired. Enjoy! 

Tips from Home Chefs

Prosciutto Gnocchi

Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Stack the prosciutto (removing the plastic lining between the slices), then thinly slice crosswise. Halve the tomatoes. 

2 Brown the zucchini:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Transfer to a plate.  

Brown the zucchini:
Make the sauce:
3 Make the sauce:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until softened. Add the tomato paste and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly thickened. 

4 Cook the gnocchi:

While the sauce cooks, add the gnocchi to the pot of boiling water. Cook 2 to 3 minutes, or until the gnocchi float to the top of the pot. Reserving 1/2 cup of the gnocchi cooking water, drain thoroughly.

Cook the gnocchi:
Finish & serve your dish:
5 Finish & serve your dish:

To the pan of sauce, add the cooked gnocchi, sliced prosciutto, halved tomatoes, browned zucchini, and half the reserved gnocchi cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the gnocchi are coated (if necessary, gradually add the remaining cooking water to ensure the gnocchi are thoroughly coated). Turn off the heat and stir in the mascarpone. Taste, then season with salt and pepper if desired. Enjoy! 

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