Pan Fried Gnocchi with Prosciutto and Creamy Pumpkin Sauce made with leftovers from my Classic Pumpkin Soup. You can have dinner on the table in minutes!
Pan Fried Gnocchi with Prosciutto + Creamy Pumpkin Sauce
This has to be one of the quickest dinners I have ever served. Admittedly the gnocchi was pre made and the sauce is mostly leftover pumpkin soup. If you multi task and have all ingredients measured out at the beginning, you could almost have dinner on the table in 5 minutes! That’s crazy!
Also perfect for midweek dinners, especially on a day the kids do after school sport, which is now every day in our household. I did a lot of sport as a kid and seem to be following that theory with my kids. It does cost a fortune though, every term there are fees and for every new sport there is a uniform or shoes or both.
This will definitely be on my weekly meal planning, Sam gag’s at pumpkin though, so will give it a go using sweet potato instead of pumpkin. You could also replace the prosciutto with bacon if you wanted a slightly cheaper meal. I am not quite ready to make my own gnocchi just yet, it’s on my ‘when you’re feeling really patient and have plenty of time day list’. Not much gets crossed off that list.
Pan Fried Gnocchi with Prosciutto + Creamy Pumpkin Sauce
- Total Time: 6 minutes
- Yield: 2-3 1x
Description
Ingredients
- 500g store bought gnocchi
- 100g prosciutto, diced
- 2 tablespoons butter
- 1 cup leftover pumpkin soup
- 1/2 cup cream
- 2 cups baby spinach
- Parmesan Cheese, freshly grated
Instructions
Add gnocchi to a pot of boiling water and cook until it rises to the surface of the water, should only take 2 minutes. Drain and set aside.
In a large frypan over medium-high heat, fry the prosciutto for 2-3 minutes until crispy, remove from pan and set aside.
Place the pumpkin soup and cream in a small saucepan over medium heat to warm up.
Add butter to the fry pan, once it starts to foam add the gnocchi. Turn heat up to high and cook for 2 minutes tossing occasionally so the gnocchi is golden all over.
Add the warm pumpkin soup and cream and remove from heat. Stir through spinach and sprinkle with crispy prosciutto and grated parmesan.
Notes
You don’t want to overcook the gnocchi so get your sauce warm first so you can remove from heat quickly.
This recipe will make 3 large serves, it is very rich so I would recommend serving with a green salad like rocket, this way it will serve 4.
- Cook Time: 6 minutes
