The GNOCCHI WITH PROSCIUTTO, CONFIT CHERRY TOMATOES AND ARUGULA is a simple dish that captures all the goodness and delicacy of Italian cuisine. The gnocchi are enveloped in a combination of flavors that unites the sweetness of confit cherry tomatoes, the savory character of prosciutto and the fresh, slightly peppery touch of arugula, which—added raw at the end of preparation—brings freshness and a mild peppery note. Its tender green leaves not only add color to the dish but also a distinctive flavor that perfectly balances the tomatoes’ sweetness and the prosciutto’s savoriness.
Each bite offers a harmonious combination of flavors and textures, making the gnocchi with prosciutto, confit cherry tomatoes and arugula an unforgettable culinary experience, perfect for any occasion, from a family dinner to a special lunch with friends.
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- Difficulty: Very easy
- Cost: Low cost
- Preparation time: 10 Minutes
- Portions: 4 Servings
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.2 lbs potato gnocchi
- 3.5 oz prosciutto crudo (a small end piece)
- 2 1/2 cups arugula (roughly packed)
- as needed extra virgin olive oil
- 1 cup cherry tomatoes (red and yellow, to taste)
- 2 tsp sugar
- as needed salt
- as needed dried oregano
- as needed extra virgin olive oil
Tools
- 1 Baking sheet
- 1 Skillet
- 1 Pot
- 1 Cutting board
Steps
Wash and thoroughly dry the cherry tomatoes, cut them in half and place them on a baking sheet lined with parchment paper with the cut side facing up.
Sprinkle the tomatoes with two teaspoons of sugar, salt and oregano.
Drizzle them with plenty of extra virgin olive oil and bake in a preheated conventional oven at 248°F for about 1 hour. It may take longer if the tomatoes are larger.
Cut the small end piece of prosciutto into slices about 3/16 inch thick and then cut those slices into small cubes.
Warm some oil in a skillet and gently sauté the prosciutto over low heat. Add the confit cherry tomatoes and let the flavors meld.
Cook the gnocchi in plenty of boiling salted water. When they float to the surface, transfer them to the pan with the sauce, add two ladles of the cooking water and toss to coat. With the heat off, add the torn arugula and mix well.
Plate your gnocchi with prosciutto, confit cherry tomatoes and arugula and enjoy them hot.
