- Ready in just 30 minutes with simple step-by-step guidance
- Uses everyday ingredients you can find at any grocery store
- Perfect comfort food that combines savory ham with pillowy gnocchi
- Great for using leftover ham after holidays or Sunday roasts
Prep time: 7 minutes
Cook time: 23 minutes
Total time: 30 minutes
Servings: 4
The Perfect Ham and Gnocchi Dinner Solution
Looking for a dinner that tastes like you spent hours in the kitchen but actually takes minutes to make? This Ham and Gnocchi recipe is your answer. In less than 30 minutes, you’ll create a restaurant-quality meal that combines soft potato gnocchi with savory ham chunks in a rich, creamy sauce.
The Ham and Gnocchi combination works magic on your taste buds. The pillowy texture of potato gnocchi pairs perfectly with the salty bits of ham, creating a comfort food dish that feels special enough for company but easy enough for weeknights.
What makes this Ham and Gnocchi recipe stand out is the simple yet flavorful sauce that brings everything together. You don’t need chef-level skills to make this happen – our detailed instructions will guide you through every step of the process.
Nutrition Details for Ham and Gnocchi
| Nutrient | Amount per Serving |
|---|---|
| Calories | 485 |
| Protein | 23g |
| Carbohydrates | 58g |
| Fat | 19g |
| Fiber | 3g |
| Sodium | 890mg |
| Sugar | 4g |
Serving size: 1/4 of recipe (approximately 1.5 cups)
What You’ll Need for Perfect Ham and Gnocchi
Ingredients List
| Ingredient | Amount | Notes |
|---|---|---|
| Shelf-stable potato gnocchi | 16 oz (1 package) | Found in the pasta aisle |
| Cooked ham | 2 cups (8 oz) | Diced into 1/2-inch cubes |
| Heavy cream | 1 cup | Room temperature works best |
| Chicken broth | 1/2 cup | Low-sodium preferred |
| Unsalted butter | 2 tablespoons | |
| Garlic | 2 cloves | Minced |
| Shallot | 1 medium | Finely diced |
| Parmesan cheese | 1/2 cup | Freshly grated, plus more for serving |
| Frozen peas | 1 cup | Thawed |
| Fresh thyme | 1 tablespoon | Leaves only |
| Salt | 1/2 teaspoon | Or to taste |
| Black pepper | 1/4 teaspoon | Freshly ground |
| Olive oil | 1 tablespoon | |
| Lemon juice | 1 teaspoon | Fresh |
Kitchen Tools You’ll Need
| Tool | Purpose |
|---|---|
| Large pot | For boiling gnocchi |
| Colander | For draining gnocchi |
| Large skillet (10-12 inch) | For making the sauce |
| Wooden spoon | For stirring without scratching pan |
| Measuring cups and spoons | For precise measurements |
| Chef’s knife | For chopping ingredients |
| Cutting board | For safe preparation |
| Cheese grater | For the Parmesan |
| Timer | To track cooking times |
| Small bowl | For thawing peas |
Possible Ingredient Substitutions
- Gnocchi: Can use frozen gnocchi (no need to thaw) or homemade if you have time
- Heavy cream: Half-and-half works but makes a thinner sauce
- Parmesan: Pecorino Romano or Asiago cheese provide similar flavor
- Peas: Asparagus pieces or spinach add different texture
- Fresh thyme: 1 teaspoon dried thyme (add during sauce cooking)
- Ham: Turkey ham for a lower-sodium option, or try other ham varieties
Super Detailed Ham and Gnocchi Instructions for Beginners
Preparation Phase (5-7 minutes)
- Read through the entire recipe before starting anything. This helps you understand the flow and timing.
- Gather all ingredients and place them on your counter in the order you’ll use them.
- Check that you have everything before starting
- Measure out all ingredients so they’re ready to use
- Prepare your ham:
- Place ham on cutting board
- Using your chef’s knife, cut ham into even 1/2-inch cubes
- Aim for approximately 2 cups after cutting
- Place diced ham in a bowl and set aside
- Prepare your aromatics:
- Peel the shallot and cut off both ends
- Cut in half lengthwise, then place flat side down
- Slice thinly, then turn and dice into small pieces
- Place diced shallot in a small bowl
- Prepare the garlic:
- Remove papery skin from garlic cloves
- Place flat side of knife on garlic and press firmly to crush slightly
- Finely chop the crushed garlic
- Add to the bowl with shallots
- Prepare the thyme:
- Hold the woody stem at one end
- Pull your fingers along the stem against the growth direction
- The leaves will detach easily
- Measure 1 tablespoon of leaves and set aside
- Prepare the Parmesan:
- Grate cheese using the small holes of your grater
- Measure 1/2 cup and set aside in a bowl
- Grate a bit extra for garnish
- Thaw the peas:
- Place frozen peas in a small bowl
- Pour warm (not hot) water over them
- Let sit for 2-3 minutes, then drain well
- Set up your cooking station:
- Place large pot on stove for gnocchi
- Place colander in sink for draining
- Have a heat-safe cup ready for reserving pasta water
- Set large skillet nearby for the sauce
Cooking the Gnocchi (7-10 minutes)
- Prepare the water:
- Fill a large pot with water until it’s about 3/4 full (approximately 3-4 quarts)
- Add 1 tablespoon salt to the water (it should taste like sea water)
- Place pot on stove over high heat
- Cover with lid to help water boil faster
- Check your gnocchi package:
- While water is heating, read the cooking instructions on your gnocchi package
- Note the recommended cooking time (usually 2-3 minutes)
- Different brands may vary slightly
- Test water for boiling:
- Water is ready when large bubbles break the surface continuously
- Remove lid when water reaches a full boil
- Add the gnocchi carefully:
- Pour gnocchi into water gradually, not all at once
- Use a wooden spoon to stir gently right after adding to prevent sticking
- Be careful of splashing hot water
- Set your timer:
- Start timing as soon as all gnocchi is in the water
- Set timer for 2 minutes (or package recommendation)
- Watch for the floating sign:
- Gnocchi is special – it’s done when it floats to the surface
- This usually takes 2-3 minutes
- Even if your timer hasn’t gone off, when most gnocchi floats, it’s done
- Test for doneness:
- Remove one piece and let it cool slightly
- Bite into it – it should be tender but still slightly firm (al dente)
- If too firm, cook for 30 seconds more
- Reserve pasta water:
- Before draining, use a heat-safe measuring cup to scoop out 1/4 cup of the cooking water
- Set this aside (it helps thin the sauce if needed)
- Drain properly:
- Pour gnocchi into colander in sink
- Give a gentle shake to remove excess water
- Do not rinse the gnocchi (the starch helps sauce adhere)
- Leave in colander temporarily while making sauce
Making the Ham and Gnocchi Sauce (10-12 minutes)
- Heat your skillet:
- Place large skillet on stove over medium heat
- Allow pan to heat up for 1 minute (you should feel heat when holding hand above it)
- Add fats to the pan:
- Add 2 tablespoons butter and 1 tablespoon olive oil
- The combination gives both flavor and prevents butter from burning
- Swirl pan gently to distribute
- Watch for butter melting signs:
- Butter will first soften, then melt completely
- When butter stops foaming and is completely liquid, move to next step
- This takes about 1 minute
- Cook the shallots:
- Add diced shallot to the pan
- Using wooden spoon, stir to coat in butter mixture
- Cook for 2-3 minutes, stirring occasionally
- Shallots are ready when they become translucent (see-through) but not brown
- Add garlic carefully:
- Add minced garlic to shallots
- Stir continuously for exactly 30 seconds
- WARNING: Garlic burns easily and becomes bitter, so watch closely
- It’s ready when you can smell it but before it turns golden
- Add the ham to develop flavor:
- Add all diced ham to the pan
- Stir to combine with shallots and garlic
- Cook for 2 minutes, stirring occasionally
- The ham will release flavor and get slightly golden edges
- Deglaze the pan with broth:
- Pour in 1/2 cup chicken broth
- As liquid hits the hot pan, use wooden spoon to scrape all browned bits from bottom
- These browned bits contain a lot of flavor
- Let broth simmer for 1 minute
- Add the cream carefully:
- Reduce heat to medium-low (important to prevent curdling)
- Pour in 1 cup heavy cream slowly while stirring
- Stir gently to combine everything
- Simmer the sauce properly:
- Allow the mixture to simmer gently (small bubbles around edge)
- Cook for 2-3 minutes, stirring occasionally
- The sauce will begin to thicken slightly
- TIP: Do not boil cream sauce or it may separate
- Add the remaining ingredients:
- Add thawed peas to the sauce
- Sprinkle in fresh thyme leaves
- Stir gently to incorporate
- Season your Ham and Gnocchi sauce:
- Add 1/4 teaspoon black pepper
- Start with just 1/4 teaspoon salt (ham is already salty)
- Stir and taste carefully (blow on spoon to cool first)
- Add remaining 1/4 teaspoon salt only if needed
Finishing Your Ham and Gnocchi Dish (5-7 minutes)
- Combine gnocchi with sauce:
- Add drained gnocchi to the sauce in the skillet
- Using wooden spoon, gently fold gnocchi into sauce
- Move slowly to avoid breaking the gnocchi
- Ensure all pieces are coated with sauce
- Add the Parmesan cheese:
- Sprinkle 1/2 cup grated Parmesan over the mixture
- Stir gently until cheese melts and incorporates
- The sauce will become noticeably thicker
- Check your sauce consistency:
- Sauce should coat the back of a spoon but still flow
- If too thick: Add 1-2 tablespoons of reserved pasta water and stir
- If too thin: Simmer for 1-2 more minutes
- Add final flavor boost:
- Drizzle 1 teaspoon fresh lemon juice over the dish
- Stir gently to incorporate
- This brightens the flavors without tasting lemony
- Let the Ham and Gnocchi rest:
- Turn off heat completely
- Allow dish to rest in pan for 1-2 minutes
- This lets gnocchi absorb some sauce
- The sauce will continue to thicken slightly
- Taste test before serving:
- Carefully taste a small portion
- Adjust seasonings if necessary:
- More salt if flavors seem dull
- More pepper for heat
- More lemon juice for brightness
- Prepare for serving:
- Have four serving plates or bowls ready
- Use serving spoon to portion the Ham and Gnocchi evenly
- Each person should get about 1.5 cups
Serving Your Ham and Gnocchi
- Portion the dish:
- Divide Ham and Gnocchi evenly among four plates or bowls
- Use a serving spoon to ensure even distribution of sauce
- Add finishing touches:
- Sprinkle each serving with additional Parmesan cheese
- Add a few fresh thyme leaves on top for color
- A light crack of black pepper looks nice
- Serve immediately:
- This dish is best enjoyed hot
- Place napkins and forks for each person
- Suggest a simple side salad if desired
Troubleshooting Your Ham and Gnocchi
Common Issues and Solutions
- Gnocchi sticks together:
- Make sure water is at a full boil before adding gnocchi
- Stir immediately after adding to water
- Don’t overcrowd the pot (use at least 3-4 quarts water)
- Sauce too thin:
- Continue simmering for 2-3 more minutes
- Add an extra 2 tablespoons of Parmesan cheese
- Sauce too thick:
- Add reserved pasta water, 1 tablespoon at a time
- Stir after each addition until desired consistency
- Gnocchi too soft/mushy:
- You likely overcooked it
- Next time, remove from water as soon as it floats
- There’s no fix once overcooked, but still tasty!
- Gnocchi too firm/doughy:
- It’s undercooked
- Return to hot water for another minute, then drain again
- Or simmer in the sauce for 2-3 minutes longer
- Sauce breaking/curdling:
- Heat was too high when adding cream
- For current dish: Remove from heat, add 1-2 ice cubes and stir gently
- Next time, keep heat at medium-low for cream sauces
- Not enough flavor:
- Add 1/4 teaspoon more salt
- Add 1 tablespoon more Parmesan
- Consider 1/4 teaspoon garlic powder
Variations & Substitutions for Ham and Gnocchi
Make It Your Own
- Smoked Ham and Gnocchi: Use smoked ham for a deeper, more complex flavor.
- Ham and Gnocchi with Vegetables: Mix in these additions:
- Sautéed mushrooms (8 oz, sliced and cooked separately)
- Baby spinach (2 cups, added with peas)
- Roasted red peppers (1/2 cup, diced)
- Cherry tomatoes (1 cup, halved and added at the end)
- Spicy Ham and Gnocchi: Add 1/4-1/2 teaspoon red pepper flakes with the garlic.
- Vegetarian Option: Replace ham with:
- 8 oz sautéed mushrooms
- 1 cup roasted vegetables
- 1 cup white beans
- Gluten-Free Ham and Gnocchi:
- Use potato gnocchi made with gluten-free flour
- Double-check that your chicken broth is gluten-free
- Lighter Ham and Gnocchi:
- Use half-and-half instead of heavy cream
- Reduce Parmesan to 1/4 cup
- Use lean ham
- Herb-lover’s Ham and Gnocchi:
- Add 1 tablespoon chopped fresh basil at the end
- Add 1 teaspoon fresh rosemary with the thyme
For more creative ham dinner ideas, check out these Ham and Noodle Casserole recipes that use similar ingredients.
Storage & Reheating Instructions for Ham and Gnocchi
Keeping Your Leftovers Fresh
- Refrigerator Storage:
- Allow leftovers to cool completely (no more than 1 hour)
- Transfer to airtight container
- Label with date
- Store in refrigerator for up to 3 days
- Freezing:
- Not recommended for this dish
- Cream sauce will likely separate
- Gnocchi texture will become gummy when thawed
- Reheating on Stovetop (Best Method):
- Place leftovers in a non-stick skillet
- Add 2 tablespoons water or chicken broth
- Cover with lid
- Heat over low heat for 5-7 minutes
- Stir gently halfway through
- Heat until internal temperature reaches 165°F
- Reheating in Microwave (Quick Method):
- Place portion in microwave-safe dish
- Add 1 tablespoon water or broth
- Cover with microwave-safe lid or paper towel
- Heat at 50% power for 1 minute
- Stir gently
- Continue heating in 30-second intervals until hot (165°F)
- Let stand 1 minute before eating
Safety Notes & Tips for Ham and Gnocchi
Kitchen Safety
- Temperature Safety:
- Leftover ham should reach 165°F when reheated
- Use a food thermometer to check
- Discard any Ham and Gnocchi left at room temperature for more than 2 hours
- Allergy Information:
- Contains dairy (cream, Parmesan)
- Contains wheat in most store-bought gnocchi
- Check labels if cooking for someone with allergies
- Hot Surface Warning:
- Pot of boiling water is extremely hot
- Keep handles turned inward on stove
- Use pot holders when handling
Pro Tips for Perfect Ham and Gnocchi
- Ham Selection:
- Choose ham with minimal processing
- Avoid very sweet glazed ham for this recipe
- A touch of smokiness works well
- Gnocchi Timing:
- Have the sauce nearly ready before cooking gnocchi
- Gnocchi cooks very quickly (2-3 minutes)
- It continues cooking slightly in the hot sauce
- Sauce Consistency:
- The sauce will thicken as it cools
- It’s okay if it seems slightly thin while cooking
- If making ahead, make sauce slightly thinner than desired
- Make Ahead Strategy:
- Chop all ingredients earlier in the day
- Prepare sauce (without cream) and refrigerate
- When ready to eat, reheat sauce, add cream, then complete recipe
- Ingredient Prep:
- Having everything measured and chopped before starting (mise en place) makes this recipe much easier
- Line up ingredients in order of use
- Leftovers Idea:
- Ham and Gnocchi leftovers make a great lunch
- Add a handful of baby spinach when reheating for extra nutrition
Looking for more ways to use ham in your weekly menu? Try these Ham and Zucchini Recipes for lighter meal options.
Perfect Pairings for Ham and Gnocchi
Complete your Ham and Gnocchi meal with these perfect companions:
- Simple green salad with light vinaigrette
- Garlic bread or crusty Italian bread
- Steamed broccoli or green beans
- Roasted asparagus with lemon
- Glass of Pinot Grigio or light Chardonnay (for adults)
- Sparkling water with lemon for a refreshing non-alcoholic option
