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

dclarkabal

an any night of the week satisfying meal

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Servings 4 people

Ingredients

  

• 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

Instructions

 

• 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.