Parisian Gnocchi with Arugula Pistou & Crispy Prosciutto
Recipe type: Dinner, Entree
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 4
Pistou is essentially pesto without the pine nuts. To make it, simply smash a couple of cloves of garlic and a handful of herbs (or arugula in this case) into a paste, then stir in grated Parmesan and olive oil.
  • 1-2 cloves Garlic
  • 2 c. packed Arugula
  • ¼ c. Extra Virgin Olive Oil
  • 2 tsp. Lemon Juice
  • ¼ c. grated Parmesan Cheese + some additional Parmesan for serving
  • 6-8 slices Prosciutto, torn into pieces
  • 1 recipe Parisian Gnocchi (see above)
  1. Using a mortar and pestle or a food processor, smash or process the garlic into a paste. Add the arugula and work it in until the whole mixture is fairly smooth. Stir in the olive oil, lemon juice, and ¼ c. Parmesan. Taste and season as needed with salt and black pepper.
  2. Place the torn-pieces of prosciutto in a large sauté pan over medium-high heat. Cook for a few minutes, turning once, until it is crisp. Remove from the pan and set aside for the moment.
  3. In the same pan, cook the gnocchi as directed above. When the gnocchi are golden, remove from heat and toss with the pistou and crisped prosciutto. Divide between warm plates, top with additional grated Parmesan, and serve immediately.
Recipe by strawberryplum at