` Crispy Gnocchi with Peas, Ham and Ricotta - Olive Oil Times

Crispy Gnocchi with Peas, Ham and Ricotta

This semi-homemade dish is hearty, filling and delicious. Gnocchi are lightly fried in a little EVOO until golden and pillowy, before being tossed with some smoky ham, peas, garlic and a little white wine. Some silky ricotta tops the dish for added creamy richness.
Crispy Gnocchi with Peas, Ham and Ricotta
Crispy Gnocchi with Peas, Ham and Ricotta
Oct. 26, 2020
Patterson Watkins

Gnocchi are kind of a pasta-dumpling hybrid. They’re small, soft, thick, pil­lowy and designed per­fectly for a lit­tle light fry­ing. The exte­rior becomes nice and crisp, while the inte­rior remains soft. This sim­ple sauté builds with fla­vor; the rich, robust EVOO, fra­grant gar­lic, salty-smoky ham and sweet pea harmony. 

crispy-gnocchi-with-peas-ham-and-ricotta-olive-oil-times-crispy-gnocchi-with-peas-ham-and-ricotta

Crispy Gnocchi with Peas, Ham and Ricotta

5 from 3 votes
Course: DinnerCuisine: Italian
Servings

4

serv­ings
Prep time

10

min­utes
Cooking time

20

min­utes

There are a few options out there for gnoc­chi — the fresh-made kind and the shelf-sta­ble kind — and either works well in this recipe. The only trick is not to cook them all the way through like the instruc­tions on the pack­ag­ing say. A quick 2‑minute dip in hot boil­ing water will work with either variety. 

Ingredients

  • 1 lb. gnoc­chi

  • 1/4 cup robust extra vir­gin olive oil

  • 1 cup peas (fresh or frozen, thawed)

  • 1 1/2 cups slab smoked ham, cut into bite-sized pieces 

  • 2 each gar­lic cloves, peeled and minced 

  • 1/4 cup white wine

  • 1/4 tea­spoon fresh sage, chopped

  • 1/4 tea­spoon fresh thyme, chopped

  • 1/4 tea­spoon fresh rose­mary, chopped

  • 1 pinch salt

  • 1 pinch cracked black pepper

  • 1 cup whole milk ricotta

  • extra olive oil for drizzling

Directions

  • Fill a large pot halfway with water and bring to a boil. Par-cook gnoc­chi for 2 min­utes, drain and pat dry with paper towels. 
  • Heat a large high-sided skil­let over medium-high heat. Once hot, care­fully add gnoc­chi to the skil­let and crisp until golden brown. Using a slot­ted spoon, remove from the skil­let and set aside on paper tow­els to drain.
  • Add peas, ham and gar­lic to the skil­let and sauté until heated through and peas are ten­der. Deglaze the pan with wine, add sage, thyme and rose­mary and sim­mer until wine is reduced by half. Season with salt and pepper.
  • Return gnoc­chi to the skil­let and toss to com­bine. Divide gnoc­chi between bowls and dol­lop with ricotta. Drizzle with addi­tional olive oil before serving. 

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