Name: Pesto Gnocchi With Crispy Ham
Prep time: 15 min
Cook time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: Garlic, Crushed, 1 Clove; Walnuts, Toasted And Roughly Chopped, ¼ Cup; Shredded Parmesan Cheese, 1 Ounce; Fresh Basil, Loosely Packed, 1 ½ Cups; Fresh Parsley, Loosely Packed, 1 ½ Cups; Fresh Chives, ¾ Cup; Extra-Virgin Olive Oil, ⅓ Cup; Lemon, Juice Of 1 Whole; Kosher Salt, To Taste; Black Pepper, Freshly Ground, To Taste; Unsalted Butter, Divided, 3 Tablespoons; Sliced Kretschmar Off The Bone Ham, Chopped Or Sliced Into Thin Strips, ½ Pound; Gnocchi, 1 (16-Ounce) Package; Heavy Cream, ½ Cup; Parmesan Cheese, For Serving

Entrees

Pesto Gnocchi With Crispy Ham

Total Time30 mins

Skill LevelIntermediate

Servings4

Total Time30 mins

Skill LevelIntermediate

Servings4

Key IngredientLower Sodium Off the Bone Ham with Natural Juices

AboutTraditional pesto can be reinvented in dozens of different ways! Simply mix and match varieties of fresh tender herbs to create inspired versions of this vibrant green sauce. Once you’ve made a batch, pair it with pillowy gnocchi and pan-fried Kretschmar Off the Bone Ham for a delicious weeknight dinner.

Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.

Recipe by

Ingredients

Pesto

Key Ingredient

Lower Sodium Off the Bone Ham with Natural Juices

1 Clove Garlic, Crushed

¼ Cup Walnuts, Toasted And Roughly Chopped

1 Ounce Shredded Parmesan Cheese

1 ½ Cups Fresh Basil, Loosely Packed

1 ½ Cups Fresh Parsley, Loosely Packed

¾ Cup Fresh Chives

⅓ Cup Extra-Virgin Olive Oil

1 Whole Lemon, Juice Of

To Taste Kosher Salt

To Taste Black Pepper, Freshly Ground

Gnocchi

3 Tbsps. Unsalted Butter, Divided

½ Pound Sliced Kretschmar Off The Bone Ham, Chopped Or Sliced Into Thin Strips

1 (16-Ounce) Package Gnocchi

½ Cup Heavy Cream

For Serving Parmesan Cheese

Key IngredientLower Sodium Off the Bone Ham with Natural Juices

Directions

1COMBINE all ingredients for pesto in food processor and pulse until finely chopped, seasoning with salt and pepper, to taste. Pesto can be made up to 2 days ahead and stored in refrigerator until ready to use.

2MELT 1 tablespoon of butter in large skillet over medium-high heat. Add ham and cook until crisp, 2-3 minutes. Remove ham from skillet and set aside on a paper towel

3ADD remaining butter and gnocchi to skillet. Cook gnocchi 5-7 minutes, until starting to turn golden brown. Remove from skillet and set aside with ham.

4REDUCE heat to low and add pesto and heavy cream. Cook sauce, whisking constantly for 1-2 minutes, until combined and thickened. Stir in gnocchi and cook for 1-2 minutes.

5REMOVE from skillet and serve topped with crispy ham and Parmesan.

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