Lemon Ricotta Gnocchi with Crispy Prosciutto
Welcome to Week 16's ultimate time-saver! When you need a gourmet meal at lightning speed, this creamy Lemon Ricotta Gnocchi comes to the rescue. By utilizing quick-cooking fresh gnocchi and a luscious no-cook ricotta sauce, you will have a unique, show-stopping dinner on the table in under 15 minutes.
In short
Lemon Ricotta Gnocchi with Crispy Prosciutto takes about 13 minutes (5 min prep, 8 min cooking), serves 4 and needs 8 ingredients.
Ingredients
- Fresh potato gnocchi800 g
- Prosciutto100 g
- Whole milk ricotta250 g
- Lemon (zested and juiced)1 pc
- Parmesan cheese (grated)50 g
- Baby spinach150 g
- Olive oil1 tbsp
- Black pepper1 tsp
Instructions
- 1
Heat the olive oil in a large skillet over medium-high heat. Tear the prosciutto into bite-sized strips and fry for 2-3 minutes until perfectly crispy. Remove from the pan and set aside.
- 2
Bring a large pot of salted water to a rolling boil. Add the fresh gnocchi and cook for 2-3 minutes. They are ready as soon as they float to the surface. Scoop out half a cup of the starchy pasta water before draining.
- 3
In a large serving bowl, whisk together the ricotta cheese, lemon zest, lemon juice, grated parmesan, and a splash of the hot reserved pasta water. Stir until the mixture becomes smooth and creamy.
- 4
Toss the hot, drained gnocchi and the fresh baby spinach directly into the ricotta sauce. The residual heat will perfectly wilt the spinach. Top with the crispy prosciutto and freshly cracked black pepper before serving immediately.
Questions and answers
How long does Lemon Ricotta Gnocchi with Crispy Prosciutto take?
About 13 minutes in total: 5 minutes prep and 8 minutes cooking.
How many servings does it make?
The recipe serves 4.
What ingredients do I need?
You need 8 ingredients: Fresh potato gnocchi, Prosciutto, Whole milk ricotta, Lemon (zested and juiced), Parmesan cheese (grated), Baby spinach …. With Veloop you can add them all to your shopping list.
