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potato gnocchi recipe with prosciutto and kale

Potato Gnocchi Recipe with Prosciutto and Kale

Easy one skillet potato gnocchi  with fresh vegetables and homemade tomato sauce. Simple ingredients, you can find right from your pantry. 
Prep Time 5 mins
Cook Time 20 mins
Total Time 20 mins
Course Main Course
Cuisine Italian
Servings 4
Calories 227 kcal


  • 1 pound gnocchi, fresh or frozen
  • 1 tbsp olive oil, to stir fry the gnocchi
  • 1 tsp 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 tsp 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 tbsp of oil in a large skillet over medium heat. Add gnocchi, cook and keep stirring for about 5 minutes. Set aside.
  • Heat 1 tsp 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.


Calories: 227kcal
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