`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

Course: DinnerCuisine: Italian


Prep time


Cooking time



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. 


  • 1lb.gnoc­chi

  • 1/4cuprobust extra vir­gin olive oil

  • 1cuppeas (fresh or frozen, thawed)

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

  • 2eachgar­lic cloves, peeled and minced 

  • 1/4cupwhite wine

  • 1/4tea­spoonfresh sage, chopped

  • 1/4 tea­spoonfresh thyme, chopped

  • 1/4tea­spoonfresh rose­mary, chopped

  • 1pinchsalt

  • 1pinchcracked black pep­per

  • 1cupwhole milk ricotta

  • extra olive oil for driz­zling


  • 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. 

Discover more recipes with extra virgin olive oil.


More Recipes

Feedback / Suggestions