Crispy Gnocchi Ham and Cheese
Servings: - 6 people
This crispy gnocchi recipe is the perfect one-skillet dinner for lovers of all things Italian and ham and cheese sandwich-fans.Make it in 30 minutes, and delight your guests with a comforting yet elegant meal.
Ingredients
- 2 pounds potato gnocchi uncooked, shelf-stable or fresh
- 2 tablespoon olive oil
- 5 ounces gorgonzola
- 5 ounces fontina
- 5 ounces ham
- ¾ cup grated parmigiano + ¼ cup (25 g) for broiling
- 1 cup whole milk sub heavy cream or half and half
- 2 twists black pepper
- 2 sprigs thyme optional
Instructions
- Pan-fry the gnocchi – Preheat your broiler and position an oven rack 6 to 8 inches from the top.Heat a generous drizzle of olive oil in a large nonstick or stainless steel skillet over medium heat.Add half of the 2 pounds potato gnocchi (no need to boil!)—gently separate them if they’re sticking. Sear for about 6 minutes, turning every 2 minutes, until evenly golden and crispy. For the best texture, cook in two batches to avoid overcrowding the pan.Transfer the gnocchi to a plate and set aside.
- Make the cheese sauce – In the meantime, dice 5 ounces gorgonzola and 5 ounces fontina, removing any rind or crust. In the same skillet, gently heat 1 cup whole milk or cream over low heat.Add the cheeses and stir slowly until fully melted and the sauce becomes smooth and slightly thickened. Turn off the heat and stir in ¾ cup grated parmigiano until creamy and well combined.Return the crispy gnocchi to the skillet and toss to coat evenly in the cheese sauce. Finish with 2 twists black pepper.
- Broil until golden – Spread everything into an even layer. Sprinkle with 5 ounces ham (roughly chopped) and ¼ cup (25 g) grated Parmesan. For extra richness, dot with a few small knobs of butter.Broil for 5 minutes, or until golden on top. Top with 2 sprigs thyme and serve straight from the skillet!
Notes
SUBSTITUTIONS
- Gnocchi → Use shelf-stable or fresh potato gnocchi (no boiling needed).
No gnocchi? Use boiled pasta—just toss it in the sauce and broil. - Ham → Any cooked ham works: deli, honey ham, prosciutto cotto, pancetta, or even bacon for extra flavor.
- Gorgonzola → Swap with blue cheese, Roquefort, or goat cheese or cream cheese for a milder touch.
- Fontina → Sub with provolone, Gruyère, Swiss-style cheese, or mild white cheddar. Avoid aged cheeses—they don’t melt as well.
- Milk or Cream → Whole milk keeps it creamy without heaviness.
Use half-and-half or cream for richness, or 2% for a lighter version. - Parmigiano Reggiano → Grana Padano is a milder swap; generic Parmesan works too.
- Butter (optional) → A few knobs on top before broiling adds richness and helps brown the top.
- Fresh herbs (optional) → Finish with thyme, chives, or parsley for color and freshness.
- Use raw gnocchi (shelf-stable or fresh) and skip boiling for the crispiest texture.
- Don’t crowd the pan—give gnocchi space to sear and crisp.
- Use a nonstick or well-oiled skillet for even browning and no sticking.
- Trim cheese rinds for a smoother, meltier sauce.
- Use whole milk or half-and-half for balance; skip cream unless you want it extra rich.
- Add Parmesan off heat to keep the sauce smooth and silky.
- Finish under the broiler for a bubbly, golden top—add butter for richness or skip for a lighter dish.
- Garnish with herbs like thyme, chives, or parsley for color and freshness.
