Community recipe
Golden Gnocchi with Crispy Prosciutto and Lemony Peas
Pan-crisped potato gnocchi meet sweet peas in a light lemon-Parmesan cream sauce, finished with salty shards of prosciutto. A cozy one-skillet dinner with a bright, fresh finish.
- Serves
- 4
- Prep
- 10 min
- Cook
- 15 min
- Difficulty
- easy
Get ready
Ingredients
- 1 lemon
- 2 garlics
- 50 g parmesan cheeses
- 100 g prosciutto
- 1 tbsp olive oil
- 500 g shelf-stable potato gnocchi
- 180 ml heavy creams
- 150 g frozen peas
- 0.25 tsp black pepper
- 0.13 tsp kosher salt
Make it
Instructions
- 01
Gather and prep the finishing ingredients
Set a large, dry 12-inch nonstick skillet, a plate, a fine grater, and a citrus juicer by the stove; leave the heat off. Wash and dry 1 lemon; finely grate its zest, juice one half into a small bowl, and cut the other half into wedges. Peel and finely mince 2 cloves garlic. Finely grate 50 g Parmesan cheese. Tear 100 g prosciutto into bite-size strips and set it on the plate. Keep the prepared components separate. | Why: Everything is ready before the fast skillet cooking begins, and the reserved wedges let diners adjust the brightness.
- 02
Crisp the prosciutto
Heat the prepared skillet over medium heat for 1 minute. Add 1 tbsp olive oil, then spread the prepared prosciutto in the skillet. Cook for about 3 minutes, stirring occasionally, until crisp at the edges. Return it to the plate, leaving the oil in the skillet. | Why: Crisping first gives the topping crunch and flavors the oil for the gnocchi.
- 03
Brown the gnocchi
Add 500 g shelf-stable potato gnocchi directly from the package to the skillet; there is no need to boil it. Spread in one layer and cook over medium heat for about 7 minutes, turning every 2 minutes, until golden in patches and tender when pierced. Lower the heat slightly if the pan begins to smoke. | Why: Direct pan-frying makes the outsides crisp while the centers soften.
- 04
Simmer the peas and finish the sauce
Add the prepared garlic to the skillet and stir for 30 seconds, until fragrant but not browned. Pour in 180 ml heavy cream, add 150 g frozen peas straight from the freezer, and season with 0.25 tsp black pepper and 0.125 tsp kosher salt. Bring to a gentle simmer over medium-low heat and stir for 3–4 minutes, until the peas are steaming hot and tender and the sauce lightly coats the gnocchi. Turn off the heat; stir in the prepared lemon zest, juice, and Parmesan until smooth. Let stand for 1 minute to thicken slightly. Divide among four bowls, scatter the crisp prosciutto over each, and serve immediately with the lemon wedges. | Why: Gentle heat warms the peas without reducing the sauce too far; adding citrus and cheese off the heat keeps it silky.
