Let’s be honest, weeknights are a glorious battle. You’ve conquered the workday, navigated the commute (or the home office chaos), and now your stomach is staging a coup. My friends, I have found the holy grail of quick, impressive, and utterly delicious dinners. And it tastes like a Tuscan sunset, even if you’re eating it in your pajamas.
Enter: my lightning-fastGnocchiwith crispy prosciutto and fresh basil Seriously, if you told me five years ago I’d be whipping up something this authenticallyItalian in less time than it takes to decide what to watch on Netflix, I’d have scoffed. But here we are, living the dream.
The 20-Minute Weeknight Gnocchi That Tastes Like Italy
This isn't just a recipe; it's a declaration of independence from bland weeknight meals. The secret to its speed? Store-bought potato gnocchi. Before you gasp in horror, let me assure you, good quality packaged gnocchi are a revelation. They cook in minutes, providing that delightfully chewy, pillowy base that’s just begging for a simple, yet spectacular, sauce. Who needs to spend hours kneading when Italy has already done the heavy lifting for you?
Next, the vibrant, peppery kick of fresh basil. It elevates the entire dish, adding an aromatic brightness that cuts through the richness of the Prosciutto and the earthiness of the gnocchi. And finally, a generous shower of freshly grated Parmesan. Because no Italian dish is truly complete without a snowstorm of salty, nutty goodness. Don't even think about that pre-grated stuff in a can; your discerning palate (and mine) deserves better.
Prep time: 5 minutes
Cook time: 15 minutes
Serves: 2
Ingredients:
500g) package shelf-stable potato gnocchi
4-6 slices prosciutto thinly sliced
2 tbsp olive oil
2 cloves garlic, minced
60ml chicken or vegetable broth (or even a splash of pasta water)
25g Parmesan cheese, grated, plus more for serving 8-12 fresh basilleaves, torn or roughly chopped
Salt and freshly ground black pepper to taste
Instructions:
1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the Prosciutto slices in a single layer. Cook for 2-3 minutes per side until crispy. Remove the Prosciutto to a plate lined with paper towels, reserving the rendered fat in the skillet. Once cool enough to handle, crumble the crispy Prosciutto into small pieces. Set aside.
2. Bring a large pot of salted water to a rolling boil. Add the gnocchi and cook according to package directions. They usually float to the surface within 2-3 minutes when done. Reserve about 1/2 cup of the gnocchi cooking water before draining.
3. While the gnocchi cooks, add the remaining 1 tablespoon of olive oil to the skillet with the reserved Prosciutto fat (if any, otherwise just use the olive oil). Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it. Pour in the broth (or a splash of the reserved gnocchi water) and let it simmer for a minute to reduce slightly.
4. Drain the cooked gnocchi and add them directly to the skillet with the garlic sauce. Toss gently to coat. Stir in the grated Parmesan cheese until melted and creamy, adding a tablespoon or two of the reserved gnocchi water if needed to create a saucy consistency.
5. Remove from heat. Stir in most of the fresh Basil and the crumbled crispy Prosciutto. Season with salt and pepper to taste. Divide among plates, garnish with the remaining fresh Basil, more Parmesan, and a final drizzle of good olive oil.
And there you have it! A symphony of flavors, a testament to efficiency, and a truly satisfying meal that proves you don't need to spend hours in the kitchen to transport your taste buds straight to the heart of Italy. This Gnocchi recipe is my little secret weapon against the tyranny of takeout menus. Go forth and conquer your weeknight hunger, one delicious, pillowy bite at a time!
That's a wrap on our Gnocchi with Prosciutto & Fresh Basil! I'd absolutely love to hear how it turned out for you, so don't forget to drop your thoughts and feedback in the comments! Happy cooking!