Prosciutto and Wild Garlic Gnocchi

There are some recipes that feel like a proper treat, but secretly take hardly any time to make at all. This prosciutto and wild garlic gnocchi is exactly that!

Soft pillowy gnocchi coated in a creamy sauce, sweet little pops of peas, crispy savoury prosciutto and the unmistakable garlicky punch of wild garlic. It’s rich and comforting – but somehow still fresh and spring-like.

Even better? It’s ready in just 20 minutes, which makes it absolutely perfect for a busy evening when you want something delicious but don’t have the energy for anything complicated.

This is the sort of dinner that feels almost restaurant-quality, yet comes together in one pan with very little effort.

And if you happen to have picked the wild garlic yourself, it feels even more special.

Why Wild Garlic Works So Well With Gnocchi

Gnocchi is a wonderful base for strong flavours.

Those soft potato dumplings act almost like little sponges, soaking up sauces beautifully.

Wild garlic has quite an intense flavour, so pairing it with something mild and creamy works particularly well. In this recipe the cream softens the garlic slightly, creating a silky sauce that coats the gnocchi perfectly.

The prosciutto adds saltiness and depth, while the peas bring a touch of sweetness that balances everything out.

Why This Is A Perfect Weeknight Dinner

I’m always looking for recipes that feel special enough to look forward to, but are still easy enough for a normal weekday evening.

This gnocchi ticks every box.

• ready in about 20 minutes
• one pan cooking
• minimal prep
• comforting but fresh

It’s also incredibly adaptable depending on what you have in the fridge.

If you enjoy quick dinners like this, you might also like to explore my 15 minute recipes, which are full of simple meals that come together fast.

And if pasta-style dishes are your thing, my pasta recipes hub has lots more ideas too.

Ingredients You’ll Need

• Gnocchi – Either fresh or shelf-stable potato gnocchi is perfect for this recipe. Both cook quickly and have a lovely soft texture that works beautifully with creamy sauces.
• Prosciutto – Prosciutto brings a deep savoury flavour to the dish. When cooked in the pan it becomes slightly crisp around the edges, which adds a wonderful contrast to the soft gnocchi. If you can’t find prosciutto, a good quality unsmoked bacon works well too.
• Spring Onions – Spring onions add a fresh, mild onion flavour that keeps the dish feeling light and spring-like. They’re gentler than regular onions, which suits the delicate wild garlic flavour.
• White Wine – A splash of white wine lifts the whole sauce and adds a little acidity. If you prefer not to cook with wine, simply replace it with extra water or vegetable stock.
• Peas – Frozen peas are ideal here. They cook quickly and add little bursts of sweetness that balance the savoury elements of the dish.
• Cream – Single cream creates the silky sauce that coats the gnocchi. You can use double cream for an even richer result, but single cream keeps the dish feeling lighter.
• Wild Garlic – Fresh wild garlic leaves are the star of the show. Always give them a really good wash before using.

Foraging Wild Garlic Safely

If you’re picking your own wild garlic, there are a few simple rules to follow.

The leaves are long, soft and bright green, and when crushed they release a clear garlic smell.

Wild garlic also produces delicate white star-shaped flowers in spring.

As with any foraging, never eat a plant unless you are completely confident in its identification. If you’re unsure, check with an expert before consuming it. And always wash the leaves thoroughly before cooking.

How to Make Prosciutto and Wild Garlic Gnocchi

This quick gnocchi dinner comes together in just one pan and takes about 20 minutes from start to finish.

1. Crisp the prosciutto

Slice the prosciutto and cook it in a large sauté pan over a medium heat until it becomes slightly crisp and releases its savoury oils.

2. Cook the spring onions

Add the sliced spring onions to the pan and cook briefly for about 30 seconds until softened.

3. Add the liquid

Pour in the white wine and water and bring everything to a gentle boil.

4. Cook the gnocchi

Add the gnocchi and frozen peas to the pan. Simmer until the gnocchi becomes soft and the peas are heated through.

5. Make the creamy sauce

Stir in the cream and allow it to gently bubble for a couple of minutes until the sauce thickens slightly.

6. Finish with wild garlic

Finely slice the wild garlic leaves and stir them into the pan. Cook for a final couple of minutes until wilted.

Serve immediately while the gnocchi is hot and the sauce is beautifully creamy.

Tips For The Best Gnocchi

1. Crisp the prosciutto first – Starting with the prosciutto helps build flavour in the pan. As it cooks, it releases fat which flavours the rest of the dish.
2. Don’t overcook the gnocchi – Gnocchi cooks very quickly. Once it’s tender, it’s ready. Overcooking can make it soft and heavy.
3. Add wild garlic at the end Wild garlic cooks very quickly and loses flavour if cooked too long. Stirring it in near the end keeps the flavour bright and fresh.

More gnocchi recipes:

• Green Goddess Gnocchi
• Creamy Chorizo Gnocchi
• Creamy Leek Gnocchi
• Creamy Sausage Gnocchi
• Quick Courgette and Goats Cheese Gnocchi