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!
Potato Gnocchi Recipe with Prosciutto and Kale
- 1 pound gnocchi, fresh or frozen
- 1 tablespoon olive oil, to stir fry the gnocchi
- 1 teaspoon olive oil
- 4 oz prosciutto, (use more according to your liking)
- 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
- ½ cup mozzarella cheese
- ¼ 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 for about 5 minutes. Set aside.
- Heat 1 teaspoon of oil in the skillet and cook the prosciutto for about 2 minutes. Add onion and cook until tender for about 5-7 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 has thickened. Stir in gnocchi and sprinkle with mozzarella and parmesan cheese. Cook for 3 minutes or until the cheese is melted.