Potato Gnocchi with Crispy Prosciutto & Sage

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It is Fast Friday.  This recipe is the first of what will become a weekly Friday posting featuring fast and easy dishes for your end of the week meal. For me, by the time Friday rolls around the last thing I want to do to cook a big meal yet we still have to eat.  The dishes featured in this series won’t necessarily be fancy but they will bring together simple ingredients that most people will already have in their pantries and will allow you to put a real meal on the table in less than half an hour.  Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

Everyone needs fast weeknight dinner recipes that are both tasty and satisfy.  In our house pasta is always a good standby dish.  While plain pasta is always easy it gets old pretty quickly.  However when dressed up, it serves as a basic palette from which the possibilities are endless.  With this simple dish composed of only a handful of ingredients you can have dinner on the table in less than twenty minutes. The saltiness of the prosciutto combined with the earthiness of the sage bring simple ingredients together in a sophisticated twist.  With something that fast you just can’t go wrong.  If you have the time you can make your own fresh gnocchi.  Or you can buy it pre-made from your grocer’s dairy or fresh food case.  If you don’t have gnocchi on hand you could easily serve the prosciutto over pasta.  I do this for Sidney since he isn’t a fan of gnocchi.

POTATO GNOCCHI WITH CRISPY PROSCIUTTO & SAGE

SERVES 6

12 ounces potato gnocchi

1/4 cup olive oil

4 ounces prosciutto, diced

3 garlic cloves, minced

1/4 Teaspoon red pepper chili flakes

1/4 Teaspoon fresh ground black pepper

2 Tablespoons minced fresh sage

1/4 cup grated Parmesan cheese

  • Cook the gnocchi according to the package directions.  
  • Heat the olive oil over medium-high in a large skillet.
  • Add the prosciutto and garlic and cook until the prosciutto is brown and crispy.
  • Stir in the black pepper, red pepper flakes, and sage and cook one minute.
  • Divide the gnocchi into four pasta bowls.  Evenly distribute the prosciutto mixture over each bowl, sprinkle with the Parmesan cheese and serve.
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