Gnocchi with Proscuitto and Fig Jam

I was just sitting here going through my food pictures trying to pick something to write about. Even though I just came back from grocery shopping and then eating dinner I kept saying ooh did I share that already, damn that looks good. We should make that again damn now I am hungry again. My daughter made this a few weeks ago from Ayesha Curry’s The Full Plate cookbook.

The one I am going to share was so good and very simple to make. I did wonder why we didn’t have a finished dish photo to share so forgive me for that. But It was a little salty, a little sweet and was definitely comfort food.

We always have pancetta, prosciutto and the fig jam in the fridge.  Chicken stock is usually in the freezer and I usually have gnocchi in the freezer but we haven’t been able to go to Montreal where I usually bring home so much fresh made pasta, gnocchi and bread that we had to go to the store for gnocchi, I have said a dozen times; just learn how to make it. Someday!!! side note the fig jam is fantastic on a cheese plate so don’t think you are buying it for one recipe. I usually pick up a jar once a month.


Gnocchi with Prosciutto and Fig Jam

an any night of the week satisfying meal
Servings 4 people
Author dclarkabal


  • 3 ounces prosciutto diced can also use pancetta or bacon
  • 16 ounces gnocchi store bought works great
  • 1/2 cup chicken stock
  • 2 tablespoons unsalted butter
  • 2 teaspoons fresh thyme
  • 1 tablespoon fig jam
  • kosher salt and fresh cracked black pepper to taste
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese


  • Bring a large pot of salted water to a boil over high heat
  • in a large skillet over medium high heat add the prosciutto, stirring occasionally until most of the fat has been rendered off and beginning to brown. about 7-8 minutes. Turn off the heat
  • add the gnocchi to the boiling water and cook according to the package instructions. Drain reserving 1 cup of the water.
  • turn the pan with the prosciutto back on to medium heat, add the gnocchi and stock, cook while stirring until the stock reduces, 3-5 minutes. Stir in the butter, thyme and jam. Toss to coat. adding some of the gnocchi as needed. You want the gnocchi in a nice glossy sauce. Season with salt and pepper. Transfer to either a platter or your serving dishes and grate Parmigiano cheese over it.

Originally posted at Cooking at Clark Towers

Creamy Sun Dried Tomato and Spinach Gnocchi Recipe

Creamy Sun Dried Tomato and Spinach Gnocchi Recipe

Everyone always wants to know, so hear it loud and clear, this Creamy Sun Dried Tomato and Spinach Gnocchi recipe is probably one of my favorite dinner recipes on the entire site. 

The sauce is both light and totally creamy, filled with fresh, bright greens and those sweet and almost tangy sun dried tomatoes all nestled around sink-your-teeth-into-them pillows of gnocchi, my goodness, it’s the ultimate gnocchi recipe. It is light but packed full of flavor ingredients and the textures, gosh it’s just irresistible. 

A photo of a cast iron skillet full of creamy sun dried tomato gnocchi.

Junior High English

If that’s not a run-on sentence that’s totally worth getting a red pen mark from my English teacher, I don’t know what is. 

Actually, my Jr. High English teacher hated me. I don’t know, maybe I just felt she was out to get me, well me and the rest of the class that also thought she hated me. What would she think if she knew I was making a living by writing for millions of people every month? I hope she’d feel like I did her proud. Like every time she emphasized writing to capture people that maybe that little girl she’d get after really did have some worth. 

I remember on one occasion passing through the field to get to class and somehow she saw me spit my gum in the weeds. When I entered the portable and class began, she stood at the front and asked me to stand, and then she made me turn back around and go search for the piece of gum and throw it away. I was so humiliated. But alas, I never spit my gum out in the weeds again. 

But this isn’t about Jr. High. And thank heavens as there was nothing more awkward than those years, and this gnocchi is anything but awkward, in fact it’s elegantly perfect- the opposite of my frizzed out hair, braces wearing self. 

A photo of a white bowl full of creamy sun dried tomato gnocchi with a fork and spoon sitting next to the bowl.

Carrian’s Favorite Recipe

Cade and I have been making versions of this gnocchi since our first few years of marriage. Every few years altering a little of this and that. Originally we used artichokes and later felt they competed with the gnocchi so we switched to leeks. After years of only using tomatoes we threw in the addition of sun-dried tomatoes which add a sweet and tangy flavor that’s out of this world. 

Last but certainly not least, the cooking white wine. 

I know, you all don’t have to use cooking white wine, but since we don’t have wine in our home it’s our only choice. After winning a cooking competition in California for my Panko Crusted Chicken with Lemon Cream Sauce I’ve been sold on how much it can alter a dish for the better. 

A close up photo of a cast iron skillet full of creamy sun dried tomato gnocchi.

Ingredients for Sun Dried Tomato Gnocchi

Most ingredients in this recipe are going to come from the produce section. I love when a recipe is like that! It means it’s going to be flavorful and packed with nutrients! Here is your grocery list:

  • Olive Oil (from the sun dried tomatoes)
  • Leek
  • Garlic
  • Cherry Tomatoes
  • Sun Dried Tomatoes
  • White Wine (cooking wine)
  • Butter
  • Gnocchi
  • Parmesan Cheese
  • Spinach
  • Basil
  • Heavy Cream
  • Salt
  • Pepper

The measurements for each ingredients can be found in the recipe card below.

A photo of all the ingredients for creamy sun dried tomatoe gnocchi all prepped sitting on a wooden cutting board.

How to Make Creamy Sun Dried Tomato Gnocchi

The only thing better than a delicious recipe is an EASY delicious recipe! You will have dinner on the table in less than 20 minutes. Here are the basic steps with photos:

  • Heat the oil from the sun dried tomatoes to a large skillet over medium eat. Then add the leeks and cook until tender.
  • Then add the garlic and cherry tomatoes and cook until they start to burst.

A photo of a skillet with fresh cherry tomatoes and sliced leeks all ready to cook.

  • Add the sun dried tomatoes and a sprinkle of salt to taste.

A photo of a skillet full of cooked down cherry tomatoes and leeks.

  • Add the white cooking wine and bring everything to a simmer. Then add the butter and season to taste with salt.
  • Stir in the previously cooked gnocchi, cheese and heavy cream.

A photo of a glass of cream mixed with parmesan cheese sitting on a saucer.

A photo of creamy sun dried tomato gnocci in a cast iron skillet with the gnocchi and cream added.

  • Finally, add the spinach and basil and stir until wilted.
  • Salt and pepper to taste and serve immediately.

A photo of someone sprinkling leaves of fresh spinach into a cast iron skillet of creamy sun dried tomato gnocchi.

Cooking Wine

Cooking wine is different than regular alcohol and can be found by the oils and vinegars section. If you can’t use regular wine or cooking wine you can always sub a little chicken broth and or white grape juice. 

When using cooking wine always use a little less than the recipe calls for as it isn’t as light and packs more sodium than the true ingredient. 

What is Gnocchi?

Gnocchi is a thick, small, and soft dough dumpling that can be made from semolina (or flour) or potato.

A photo of a white bowl full of creamy sun dried tomato gnocchi with a fork and spoon sitting in the bowl.

Is Gnocchi Pasta?

Gnocchi is not a form of pasta. It is actually a dumpling. 

Is Gnocchi a Side Dish or Main Dish?

Gnocchi can be served as a main dish or a side dish.

A closeup photo of a white bowl full of creamy sun dried tomato gnocchi..

What are Leeks?

Leeks are vegetables in the onion family and cousins to garlic, shallots, or chives. They are mild in flavor and slightly sweet.

The part that you eat is the white and light green stem area. The deeper green parts or “leaves” are tough and not really edible but can be used to flavor broth.

What to Substitute for Leeks?

A mild sweet onion or green onions (scallions) would be the closest in taste to leeks. Shallots could also be used.

A photo of a cast iron skillet full of creamy sun dried tomato gnocchi.

How to Clean Leeks

We have a whole post on cleaning leeks, so head there and you will have everything you need to prep your leeks for this recipe. Leeks are grown down in the dirt and get very dirty in between the layers. They should be cleaned before eating.

How Long Will Gnocchi Keep?

The leftovers will keep in an airtight container for up to 4 days in the refrigerator.

A photo of a white bowl full of creamy sun dried tomato gnocchi with a fork and spoon sitting next to the bowl.

This is the gnocchi recipe to end all gnocchi recipes! We have perfected every ingredient in this quick and easy dinner recipe. No run-on sentence needed here, just put this recipe on your menu this week!!

More Gnocchi Recipes:

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A photo of a cast iron skillet full of creamy sun dried tomato gnocchi.


Creamy Sun Dried Tomato Gnocchi

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Course 100 Family Favorite Easy Healthy Recipes
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 576kcal


  • 3 Tablespoons Olive oil from the sun dried tomatoes
  • 1 Leek Cleaned and sliced
  • 4 Cloves Garlic  minced
  • 1 Pint Cherry Tomatoes
  • 1/2 Cup Sun Dried Tomatoes oil packed, chopped
  • 2/3 Cup White Wine cooking,  (or chicken broth or regular white wine)
  • 3 Tablespoons Butter
  • 17 oz. Gnocchi refrigerated *see note
  • 1/3 Cup Parmesan Cheese freshly grated
  • 2 Cups Spinach fresh, chopped
  • 1/3 Cup Heavy Cream (half and half works as well)
  • 1/4 Cup Basil fresh, chopped
  • Salt and Pepper to taste


  • In a large skillet over medium heat, add the oil from the tomatoes. Once hot, add the leeks and cook until tender, about 3 minutes.
  • Add in the garlic and tomatoes and cook until the tomatoes begin to burst, stirring occasionally and gently pushing with a spoon. Stir in the sun dried tomatoes and cook another 2 minutes, adding a sprinkle of salt to taste.
  • Quickly add the white cooking wine and bring to a simmer. Allow to cook down by 1/3, about 1-2 minutes. Stir in the butter and season to taste again.
  • Stir in the cooked gnocchi (see note) and allow to cook for 3-5 minutes. Add the cheese, spinach, heavy cream and basil and heat until the spinach is wilted. Serve with salt and pepper to taste!


Note- If using gnocchi from the pasta section of the store, cook in a pot of boiling water until it begins to float. Drain and use.

Store left overs in the refrigerator for up to 4 days.


Serving: 1cup | Calories: 576kcal | Carbohydrates: 62g | Protein: 12g | Fat: 30g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 691mg | Potassium: 923mg | Fiber: 6g | Sugar: 10g | Vitamin A: 3175IU | Vitamin C: 41mg | Calcium: 206mg | Iron: 8mg


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READ: Creamy Sun Dried Tomato and Spinach Gnocchi Recipe

Originally posted at Oh Sweet Basil