Pasta and noodles · Italian · 30 min
Honey-Butter Gnocchi with Prosciutto, Broccoli, Peas & Parmesan
- 30 min
- 2–6 servings
- 657 kcal / serving
Creamy gnocchi tossed with broccoli, peas, and crispy prosciutto, finished with a honey-lemon glaze and Parmesan. It comes together quickly for a simple weeknight dinner with contrasting textures.
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Ingredients
- 1 crownbroccoli
- ¾ cupfrozen peas
- 2 clovesgarlic
- ½lemon
- 1 ozParmesan cheese
- 1 (16 oz) pkgpotato gnocchi
- 6 slicesprosciutto
- lemons
From the pantry: butter, unsalted, crushed red pepper, honey, salt
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · mixing bowls · nonstick skillet · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners · dinners for two
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Produce
- 1 crownbroccoli
- 2 clovesgarlic
- ½lemon
- lemons
Dairy, eggs & chilled
- 1 ozParmesan cheese
- 1 (16 oz) pkgpotato gnocchi
- 6 slicesprosciutto
Frozen
- ¾ cupfrozen peas
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| broccoli | 1 crown | 2 crowns | 3 crowns |
| frozen peas | ¾ cup | 1 ½ cups | 2 ¼ cups |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| lemon | ½ | 1 | 1 ½ |
| Parmesan cheese | 1 oz | 2 oz | 3 oz |
| potato gnocchi | 1 (16 oz) pkg | 2 (16 oz) pkg | 3 (16 oz) pkg |
| prosciutto | 6 slices | 12 slices | 18 slices |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- In a nonstick skillet over medium heat, cook the prosciutto until crisp, about 1 minute per side, then transfer to a plate.
- Mince the garlic and set it aside.
- Rinse the broccoli, drying it, and cut into bite-sized florets with the stems chopped smaller.
- Return the skillet to medium heat and add butter, garlic, broccoli, salt, and crushed red pepper. Cook, stirring occasionally, until the broccoli is bright green and tender-crisp, about 4–5 minutes.
- Grate the Parmesan finely and place it in a small bowl for later.
- Add the gnocchi and peas to the skillet along with a splash of hot water; cook, stirring occasionally, until the water reduces and the gnocchi are tender, about 3–4 minutes.
- Crumble or chop the reserved prosciutto and return it to the skillet.
- Juice the lemons over the skillet and stir in the honey; remove from heat.
- To serve, divide the gnocchi and vegetables between bowls and top with the crispy prosciutto and Parmesan.
Two tips
- Prep ahead: chop broccoli and mince garlic while the gnocchi cooks to speed up assembly.
- Leftovers keep well in the fridge; reheat in a skillet with a splash of water. If you want more brightness, add a bit more lemon juice at serving.
Nutrition per serving
- Calories
- 657 kcal
- Protein
- 26 g
- Carbs
- 64 g
- Fat
- 35 g
- Fiber
- 7 g
- Sodium
- 1544 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.