Honey Butter Gnocchi with Prosciutto
- Serves
- 4 servings
- Prep
- 8 min
- Cook
- 22 min
- Cost
- $21.00
- Nutrition
- 640 cal · 32g protein
- quick
- skillet
- kid-favorite
- comfort-food
🍳 2 pans · Picky-eater safe bet: plain potatoes · kept by 1 family
Honey Butter Gnocchi with Prosciutto is a Italian weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $21 in groceries. You'll need 2 pans, and the 12 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain potatoes works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Fresh fruit (2 min)
Contains: Dairy · Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 5–6 quart Dutch ovenDon't have one? Amazon →
- 3-quart saucepan with lidDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Box graterDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 2 packages potato gnocchi (16 oz each)
- 4 oz prosciutto
- 2 count broccoli crowns
- 1½ cups frozen peas
- 2 oz Parmesan cheese
- 4 tbsp butter
- 2 tbsp honey
- 4 cloves garlic
- 1 count lemon
- ¼ tsp crushed red pepper
- 1 pinch salt
- 1 pinch pepper
Steps
- Bring a large pot of salted water to a boil. Cut the broccoli into small florets, mince the garlic, and grate the Parmesan.
- Lay the prosciutto slices in a large dry skillet over medium heat and cook 2 to 3 minutes per side until crisp. Move to a paper towel and crumble once cool.
- Add the broccoli to the boiling water for 3 minutes, then add the gnocchi and cook 2 to 3 minutes more until the gnocchi float. Toss in the frozen peas for the last 30 seconds. Drain, saving 1/2 cup of the water.
- Melt the butter in the same skillet over medium. Add the garlic and red pepper and cook 1 minute until fragrant, then stir in the honey and a splash of the reserved water.
- Add the drained gnocchi, broccoli, and peas to the skillet and toss 2 minutes so the gnocchi pick up a little color and the sauce coats everything.
- Turn off the heat. Stir in the Parmesan, the zest and juice of half the lemon, and salt and pepper to taste. Top with the crispy prosciutto and serve.
- Picky eater tip: serve the gnocchi plain with a little butter and Parmesan, with the broccoli and peas on the side.
- Make ahead: cut the broccoli, mince the garlic, and grate the Parmesan up to 2 days ahead and keep them in the fridge.
On the side: Fresh fruit (2 min)
1 lb fruit (grapes or apples)
- Wash and slice the fruit and put it on the table.
Nutrition per serving
- Protein
- 32 g
- Carbohydrates
- 62 g
- Fiber
- 5 g
- Sugar
- 10 g
- Fat
- 28 g
- Saturated fat
- 14 g
- Sodium
- 1,020 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop