Spinach and Artichoke Gnocchi Soup with Crispy Prosciutto

A veggie-packed, cozy-as-can-be soup made with fluffy pillows of gnocchi and a special ingredient hack that adds both creaminess and tons of garlic and herb flavor to the pot. This one’s great on a cold night with some crusty bread for dunking.

Author: Lauren McDuffie
Yield: 4 to 6 servings, depending on portion size 1x

Ingredients

Units Scale

2 tsp olive oil
2 shallots, diced (or about 1 cup onion, diced)
2 large carrots, thinly sliced
2 celery stalks, thinly sliced
Salt and pepper to taste
Two, 12 to 16-oz. packages skillet gnocchi or traditional gnocchi
10-oz box/bag frozen spinach, thawed and squeezed
14.5 oz can artichoke hearts, drained and roughly chopped
2.5 oz. garlic and herb cheese spread (such as Alouette or Boursin, about half the package)
3/4 cup dry white wine (optional, can sub stock)
4 cups (32 oz.) chicken or vegetable stock
1 cup half and half
6 slices prosciutto

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Instructions

Add the oil to a large pot over medium heat. When it’s hot, add the shallots/onion, carrots, and celery. Season to taste with salt and pepper (about 1 tsp each). Cook until the veggies are tender; about 3 to 5 minutes, stirring frequently.
Stir in the thawed/drained spinach, artichokes and the garlic and herb cheese spread. Deglaze the pan with the wine (or stock) and stir to combine everything and to cook the alcohol off; about a minute. Add 3 cups of the stock, the half and half, and the gnocchi. Reduce the heat to low/med-low and allow the soup to simmer gently until the gnocchi is plumped and cooked through; about 10 minutes or so. Taste and adjust for seasonings.
If it’s too thick (the gnocchi will drink up the liquid as it sits) you can just add more stock, water or half and half until it’s the consistency you like. Serve hot in bowls topped with pieces of crisped prosciutto (see below).
To crisp the prosciutto: place a large (preferably non-stick) skillet over medium heat and, working in batches of a few at a time, place slices of prosciutto in the pan and allow them to crisp up/heat through on both sides; takes about a minute to two minutes total. You might need to add a little oil to the pan if the ham starts to stick – this is totally fine.

Keywords: Spinach and Artichoke Gnocchi Soup with Crispy Prosciutto

Find it online: https://mykitchenlittle.com/2021/01/11/spinach-and-artichoke-gnocchi-soup-with-crispy-prosciutto/