Pesto Gnocchi With Crispy Ham

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

Traditional pesto can be reinvented in dozens of different ways! Simply mix and match varieties of fresh tender herbs to create inspired ver… View More

Traditional 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.

Print:

Total Time:

30 mins

Skill Level:

Intermediate

Servings:

4 Servings

Ingredients

Pesto

Lower Sodium Off the Bone Ham with Natural Juices

1 Clove

Garlic, Crushed

1 Clove

¼ Cup

Walnuts, Toasted And Roughly Chopped

¼ Cup

1 Ounce

Shredded Parmesan Cheese

1 Ounce

1 ½ Cups

Fresh Basil, Loosely Packed

1 ½ Cups

Fresh Parsley, Loosely Packed

1 ½ Cups

¾ Cup

Fresh Chives

¾ Cup

⅓ Cup

Extra-Virgin Olive Oil

⅓ Cup

1 Whole

Lemon, Juice Of

1 Whole

To Taste

Kosher Salt

To Taste

Black Pepper, Freshly Ground

To Taste

Gnocchi

3 Tbsps.

Unsalted Butter, Divided

3 Tbsps.

½ Pound

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

½ Pound

1 (16-Ounce) Package

Gnocchi

1 (16-Ounce) Package

½ Cup

Heavy Cream

½ Cup

For Serving

Parmesan Cheese

For Serving

Directions

COMBINE 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.
MELT 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
ADD 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.
REDUCE 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.
REMOVE from skillet and serve topped with crispy ham and Parmesan.

Made for More

Ingredients

Pesto

Lower Sodium Off the Bone Ham with Natural Juices

1 Clove

Garlic, Crushed

1 Clove

¼ Cup

Walnuts, Toasted And Roughly Chopped

¼ Cup

1 Ounce

Shredded Parmesan Cheese

1 Ounce

1 ½ Cups

Fresh Basil, Loosely Packed

1 ½ Cups

Fresh Parsley, Loosely Packed

1 ½ Cups

¾ Cup

Fresh Chives

¾ Cup

⅓ Cup

Extra-Virgin Olive Oil

⅓ Cup

1 Whole

Lemon, Juice Of

1 Whole

To Taste

Kosher Salt

To Taste

Black Pepper, Freshly Ground

To Taste

Gnocchi

3 Tbsps.

Unsalted Butter, Divided

3 Tbsps.

½ Pound

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

½ Pound

1 (16-Ounce) Package

Gnocchi

1 (16-Ounce) Package

½ Cup

Heavy Cream

½ Cup

For Serving

Parmesan Cheese

For Serving

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