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Potato Gnocchi with Prosciutto & Kale
A potato gnocchi recipe is a fun way for me to give my family a classic Italian dish and mix it up from the pasta meals that we eat so often. There are many types of gnocchi dumplings from egg to flour to cheese, but I cook most often with the common potato gnocchi. I love how tender they get when cooked properly, delicious!
Depending on how much kale and chard you add this dish could get very healthy. You could easily load up this recipe with more veggies like bell peppers, olives or chopped mushrooms and still have the delicious sauce, gnocchi and cheese on every bite… a little can go a long way!
Easy one skillet potato gnocchi with fresh vegetables and homemade tomato sauce. Simple ingredients, you can find right from your pantry.
- 1 pound gnocchi fresh or frozen
- 1 tablespoon olive oil to stir fry the gnocchi
- 1 teaspoon olive oil
- 4 slices prosciutto (use more according to your liking) natural, no nitrate
- 1 medium sweet onion chopped
- 4 cloves garlic minced
- 1 can (15 oz) crushed tomatoes
- 1 teaspoon Italian Seasoning
- 1 cup chicken stock
- 2 cups kale/chard
- 1/2 cup mozzarella cheese low fat
- 1/4 cup parmesan cheese
- salt and black pepper to taste
Heat 1 tablespoon of oil in a large skillet over medium heat. Add gnocchi, cook and keep stirring until brown for about 5 minutes. Set aside
Heat 1 teaspoon oil in the skillet and cook the prosciutto for about 2 minutes
Add onion and cook for about 2 minutes
Stir in garlic and cook for a quick 30 seconds, then add fresh kale and cook for another 1 minute.
Stir in the crushed tomatoes, Italian seasoning and broth, then bring to a simmer until the sauce thickens
Stir in gnocchi and sprinkle with mozzarella and parmesan cheese.
Cook until the cheese is melted, for about 3 minutes.
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