Gnocchi with Peas and Prosciutto
This simple gnocchi dish proves that weeknight cooking doesn’t have to be complicated to feel special. Made with a short list of high-quality ingredients from Heinen’s, it comes together quickly while delivering big flavor. Shelf-stable gnocchi, savory prosciutto, and vibrant spring vegetables create a cozy yet fresh meal that feels just as appropriate for a casual dinner as it does for entertaining.
Carolyn Hodges
Carolyn Hodges
Recipe - Heinen's of Rocky River
Gnocchi with Peas and Prosciutto
Prep Time10 Minutes
Servings4
Cook Time20 Minutes
Ingredients
3 oz. package Volpi traditional prosciutto
1 Tbsp. Heinen’s extra virgin olive oil
½ lb. asparagus (about 15 spears), ends trimmed and cut into 1″ pieces
2 garlic cloves, minced
1 cup Heinen’s frozen peas
½ - 1 cup Heinen’s chicken stock
Heinen’s salt
Heinen’s black pepper
16 oz. package Heinen’s shelf-stable gnocchi (in the pasta aisle)
1 Tbsp. Heinen’s unsalted butter
2 Tbsp. chopped fresh basil
Heinen’s grated Parmesan cheese
Directions
- Bring a pot of salted water to a boil.
- Cook prosciutto in a large nonstick skillet over medium heat until crisp, 2 to 3 minutes per side. Remove and set aside. Crumble into bite-size pieces.
- Add the olive oil to the skillet and sauté the asparagus for 2 to 3 minutes. Stir in the garlic and cook for 1 minute.
- Add peas and stock (½ cup to start, more if desired). Bring to a simmer and cook until asparagus is crisp tender and peas are heated through. Season to taste with salt and pepper.
- While the vegetables simmer, cook the gnocchi in boiling water according to package directions; drain well.
- Add gnocchi and butter to the skillet; toss to coat and warm through.
- Remove from heat, stir in prosciutto and basil. Serve with grated Parmesan.
10 minutes
Prep Time
20 minutes
Cook Time
4
Servings
Directions
- Bring a pot of salted water to a boil.
- Cook prosciutto in a large nonstick skillet over medium heat until crisp, 2 to 3 minutes per side. Remove and set aside. Crumble into bite-size pieces.
- Add the olive oil to the skillet and sauté the asparagus for 2 to 3 minutes. Stir in the garlic and cook for 1 minute.
- Add peas and stock (½ cup to start, more if desired). Bring to a simmer and cook until asparagus is crisp tender and peas are heated through. Season to taste with salt and pepper.
- While the vegetables simmer, cook the gnocchi in boiling water according to package directions; drain well.
- Add gnocchi and butter to the skillet; toss to coat and warm through.
- Remove from heat, stir in prosciutto and basil. Serve with grated Parmesan.
