Crispy Prosciutto and Ricotta Gnocchi

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.

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.

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.

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Crispy Prosciutto and Ricotta Gnocchi

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 8 reviews

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

Ingredients

Scale 1x2x3x

• 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
• 2–3 eggs
• roughly torn basil, for garnish

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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

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You May Also Like:

Summer Vegetable Gnocchi

Spring Vegetable Lemon Basil Pasta

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