This Goat Cheese Gnocchi with Prosciutto is made with proscuitto, goat cheese, San Marzano tomatoes, gnocchi and basil.
If you are craving something hearty and warm during this season, this Goat Cheese Gnocchi is the answer. It is full of flavor and only takes 20 minutes to make.
What you will need
- Prosciutto: You will be baking the prosciutto, so any kind at the grocery will do.
- Skillet gnocchi: Any brand of pre-made gnocchi will do. You can find these in the pasta section of your grocery store.
- Goat cheese: Goat cheese is usually in the gourmet cheese section of the grocery store and rarely in the actual dairy/cheese section.
- Whole Plum tomatoes: You could also used crushed or tomato puree, but I like to buy the whole plum tomatoes and puree it in a blender.
- Garlic: You can smash the garlic or mince it.
- Olive Oil: I would extra virgin olive oil for best quality and taste.
- Red pepper flakes: The red pepper flakes are totally optional, but for those who need a spicy kick, it complements the soup perfectly.
How to make Goat Cheese Gnocchi with Tomato and Proscuitto
- Turn oven on to 375 F. Place prosciutto on parchment paper on a baking sheet and bake for 8-10 minutes.
- Blend the whole plum tomatoes into a puree with a blender or a food processor.
- With a deep pan, turn the heat on medium high. Once the pan is hot, add in the olive oil and garlic for 3 minutes. Pour in the tomato puree, salt, pepper, and red pepper flakes and let it simmer for 30 minutes, stirring occasionally.
- Cook the skillet gnocchi according to package instructions.
- Add the goat cheese and basil 5 minutes before adding it to the gnocchi, stirring until the cheese melts. When you serve the sauce over the gnocchi, add the crispy prosciutto as well.