Gnocchi with Peas and Prosciutto
The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
This simple gnocchi dish proves that weeknight cooking doesn’t have to be complicated to feel special. Made with a short list of high-quality ingredients from Heinen’s, it comes together quickly while delivering big flavor. Shelf-stable gnocchi, savory prosciutto, and vibrant spring vegetables create a cozy yet fresh meal that feels just as appropriate for a casual dinner as it does for entertaining.
Crisping the prosciutto first adds depth and texture, while the asparagus, peas, and basil keep the dish light and balanced. Finished with butter, Parmesan, and a splash of chicken stock, this gnocchi is rich without being heavy. It’s the kind of comforting, reliable recipe you’ll want to keep in your regular rotation.
Why You’ll Love This Recipe:
- Simple, high-quality ingredients. A handful of thoughtfully chosen staples from Heinen’s let each ingredient shine without overcomplicating the dish.
- Perfect for busy weeknights. Using shelf-stable gnocchi and frozen peas means less prep and a faster path to dinner.
- Easy to customize and serve. It pairs perfectly with a simple salad or crusty bread and can be adapted with seasonal vegetables you have on hand.
Gnocchi with Peas and Prosciutto
Servings: 4
Ingredients
- 3 oz. package Volpi traditional prosciutto
- 1 Tbsp. Heinen’s extra virgin olive oil
- ½ lb. asparagus (about 15 spears), ends trimmed and cut into 1″ pieces
- 2 garlic cloves, minced
- 1 cup Heinen’s frozen peas
- ½ - 1 cup Heinen’s chicken stock
- Heinen’s salt
- Heinen’s black pepper
- 16 oz. package Heinen’s shelf-stable gnocchi (in the pasta aisle)
- 1 Tbsp. Heinen’s unsalted butter
- 2 Tbsp. chopped fresh basil
- Heinen’s grated Parmesan cheese
Instructions
- Bring a pot of salted water to a boil.
- Cook prosciutto in a large nonstick skillet over medium heat until crisp, 2 to 3 minutes per side. Remove and set aside. Crumble into bite-size pieces.
- Add the olive oil to the skillet and sauté the asparagus for 2 to 3 minutes. Stir in the garlic and cook for 1 minute.
- Add peas and stock (½ cup to start, more if desired). Bring to a simmer and cook until asparagus is crisp tender and peas are heated through. Season to taste with salt and pepper.
- While the vegetables simmer, cook the gnocchi in boiling water according to package directions; drain well.
- Add gnocchi and butter to the skillet; toss to coat and warm through.
- Remove from heat, stir in prosciutto and basil. Serve with grated Parmesan.
