Crispy Prosciutto and Ricotta Gnocchi

Share on twitter
Share on facebook
Share on google
Share on pinterest
Share on tumblr
Share on email
Share on print

It feels so freaking good to be home. After a week of traveling to Guadeloupe and being in paradise for 7 days straight, I was super excited to get back home to my puppy dog and get back to work. I needed a little time away, but now I’m feeling rejuvenated and excited for upcoming posts! Especially since summer is almost here and I’m ALWAYS happier once it’s summer. Happy people don’t kill their husbands. Name that movie. I really should just move to the Caribbean where it can be summer all the time so I can be happy all the time. How do people live in Seattle or Portland where it rains most of the time?! I love Portland so freaking much but I could never live there full time.

That reminds me…I think it’s time to book another trip to Portland since the sun is coming out there and new restaurants are popping up daily. Man I love that city.

PaleOMG Crispy Prosciutto and Ricotta Gnocchi

So on Saturday night when we were heading back to the states from the Caribbean, we had to spend the night in Miami because we couldn’t get a flight out until the next morning. Luckily, MIA has a hotel in it’s airport just like DIA so we were able to get through customs then go straight to our hotel room instead of having to find a car, drive somewhere, find food by 10pm and so on. AND the hotel has a farm-to-table restaurant called Viena which was a much better choices than McD’s. This restaurant has amazing Brazilian food like yucca fries and Brazilian cheese bread. So bomb. It was an easy choice after a long day of travel.

Problem was, we decided to sit at the bar to watch the baseball game. Bad choice. You know why? Because a drunk old dude at the bar decided we were his new best friends since he quickly moved close to us. I don’t talk to many awful people at the bar because I’ll often pretend that I’m on the phone if they totally suck, but there was no way we could get away from him. And as soon as he started talking, we knew he was full of bull. He started talking about how he travels from Bermuda to Miami every weekend to visit his “7 babies”. Me being naive, I thought he was talking about his daughters. Nope. He was talking about his 7 girlfriends. And while he talked about his 7 “babies”, he mentioned his ex-wife 4 billion times and how much he hates her and how he hope she dies, while also saying that God knows what a good person he is. What a charmer.

While he told us how much money he has, his room number, how he’s going to ruin his ex-wife’s life, and showed us photos of his “babies”, we ate as fast as we could and paid cash before this guy tried to scam us or find our room number. I trust no one.

PaleOMG Crispy Prosciutto and Ricotta Gnocchi

Moral of the story – don’t talk to anyone anywhere. Being friendly gets you into trouble. And if you are ever at the Viena restaurant in MIA, DON’T SIT AT THE BAR. The Bermuda charmer might be waiting for you.

Again, so happy to be home.

PaleOMG Crispy Prosciutto and Ricotta Gnocchi

Print

Crispy Prosciutto and Ricotta Gnocchi


  • Author: juli
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 2-3 1x
Scale

Ingredients

  • 5 pieces of prosciutto
  • 1 package Cappello’s Grain Free Gnocchi
  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • juice of 1 lemon
  • 1/4 cup almond milk ricotta
  • salt and pepper, to taste
  • 23 eggs
  • roughly torn basil, for garnish

Instructions

  1. Preheat oven to 375 degrees F. Place a piece of parchment paper on the baking sheet and lie the prosciutto flat. Bake for 15 minutes, until crispy.
  2. While the prosciutto bakes, Follow directions on package to cook gnocchi then drain and set aside. (you’ll want to rinse off the gnocchi to keep it from sticking together too much).
  3. Place a large saute pan over medium heat and add the olive oil. Once hot, add the rinsed gnocchi to the pan and cook on both sides for about 3-4 minutes, until crispy. 
  4. While the gnocchi cook, place a medium saute pan over medium-low heat, add a bit of olive oil then crack 2-3 eggs to the pan and cook for 5-7 minutes, until the white is cooked through and yolk is still runny.
  5. Once the gnocchi is browned and crispy, add minced garlic cloves, cook for another minute until garlic becomes fragrant then add lemon juice, ricotta, salt and pepper, mix to combine and cook for one more minute.
  6. Top gnocchi with crispy prosciutto, an egg and torn basil with a little freshly cracked black pepper on top!

Notes


PaleOMG Crispy Prosciutto and Ricotta Gnocchi


PaleOMG Crispy Prosciutto and Ricotta Gnocchi

________________

You May Also Like:

PaleOMG Summer Vegetable Gnocchi

Summer Vegetable Gnocchi

PaleOMG Spring Vegetable Basil Pasta

Spring Vegetable Lemon Basil Pasta

______________

Click Here To Get All My PaleOMG Recipes Into Your Meal Planner With Real Plans!

PaleOMG + Real Plans

I may be compensated through my affiliate links in this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running!

Share on twitter
Share on facebook
Share on google
Share on pinterest
Share on tumblr
Share on email
Share on print

Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

LATEST BOOK

12 thoughts on “Crispy Prosciutto and Ricotta Gnocchi”

  1. I live in Seattle and it doesn’t rain as much as you think 🙂 A lot of overcast, but we LIVE (and I mean live) for the warm days and summer! Come up for a visit this summer!!!

  2. The rain does get old here in Portland… but man, the summers are amazing… even if it’s only for Aug & Sept! Lol… love this new recipe! Come back to Portland!! A book signing at Powell’s Books …. just a thought????????

  3. I’m pretty sure the same drunk old dide is sitting next to me at the bar in the Dallas airport. FML.

  4. Melanie Gibosn

    Sorry, I hadn’t noticed that you didn’t post a newsletter last week, but that is ‘cuz I was away from my computer too. I was just a mile or so away, not anywhere as exotic as you were, but I was house sitting in a grand old New England house with several stories, lots of windows, and a huge yard that was right on the bay. I mean, it was ridiculous. I had myself all set up with a mug warmer so my tea would not get cold on me (that upsets me) and a book so I could relax in the rocking chair on the closed-in sun porch and gaze at the water. I thought, I bet this sucks in the winter and I can understand why the owner leaves for California in October and doesn’t come back until late April, but, damn, this is nice. I took care of a little dog while I was there – a bichon frise, nice little doggie – who would bark at the sea gulls and the swans. So funny!

  5. Jessica Randall

    This was so good! Thank you so much for this inspiration. I used Trader Joes Cauliflower gnocchi instead of cappellos and it was perfect. So impressed with how good the kite hill ricotta cheese tastes!

Leave a Comment

Your email address will not be published. Required fields are marked *

DON’T MISS A BITE

Sign up for my PaleOMG newsletter to get recipes,
discounts, and stories straight to your inbox for FREE!

Greek Chicken Bowls

5.0 rating
6 reviews
PREP -
COOK -
TOTAL -
SERVES -

INGREDIENTS :

DIRECTIONS :

by

[Edit recipe]

INGREDIENTS :

DIRECTIONS :

by

[Edit recipe]

Don't Miss A Bite!

Sign up for my PaleOMG newsletter to get recipes, discounts, and stories straight to your inbox for FREE!