Pan-Fried Gnocchi with Prosciutto, Cranberries and Clementine

This festive pan-fried gnocchi brings together golden, crispy gnocchi with the savoury richness of prosciutto and the bright sweetness of cranberries and clementine. Warm holiday flavours like brandy, sage, rosemary, and nutmeg add depth and an aromatic seasonal finish, making this a beautiful and simple skillet dish perfect for winter entertaining.

Hey, folks – I hope you’re all doing well.

Today I’m bringing you a warm and cheerful holiday dish that feels both cozy and elegant: pan-fried skillet gnocchi with prosciutto, cranberries, and clementine. It’s a quick skillet meal that still manages to taste festive and special, thanks to the lovely balance of citrus, herbs, and a splash of brandy. So, let’s dive into this festive pan-fried gnocchi.

What Are Skillet Gnocchi?

Skillet gnocchi are a convenient packaged variety designed to be pan-fried without boiling. They crisp beautifully in butter or oil, turning golden on the outside while staying tender within. Their texture and quick cooking time make them perfect for weeknight meals and skillet-style recipes like this one.

Why You’ll Love Festive Pan-fried Gnocchi

• Festive: Cranberries, clementine, rosemary, and brandy instantly bring holiday flair.
• Quick: Comes together in one skillet in just minutes.
• Balanced: Sweet fruit, savoury prosciutto, crisp gnocchi, and aromatic herbs create a beautiful contrast.
• Elegant: Perfect for a seasonal lunch, a holiday supper, or a cozy winter evening.

Flavour and Texture Profile

This festive pan-fried gnocchi is crisp on the outside and soft within, coated lightly in a bright, aromatic mix of clementine, herbs, and brandy. The prosciutto adds delicate savouriness while the cranberries contribute a tart-sweet counterpoint. Sage and rosemary bring woodsy depth, and a pinch of nutmeg adds subtle warmth to round out the dish.

Ingredients You’ll Need for Festive Pan-fried Gnocchi

These ingredients build the festive balance of savoury, sweet, fruity, and herbaceous flavours.

• Skillet gnocchi: The base of the dish, pan-fried until crisp and golden.
• Prosciutto: Adds gentle saltiness and savoury depth.
• Cranberries (dried): Provides tart-sweet balance and seasonal flavour.
• Clementine zest and juice: Brightens and lifts the dish.
• Brandy: Deglazes the pan and adds aromatic warmth.
• Butter and olive oil: Used together to crisp the gnocchi and add richness.
• Sage leaves: Fragrant and perfectly suited to winter dishes.
• Rosemary: Adds a woodsy, festive aroma.
• Nutmeg: A pinch enhances the holiday character.
• Salt: Just a little to round the flavours.

How to Make Pan-Fried Gnocchi with Prosciutto, Cranberries and Clementine

This festive pan-fried gnocchi comes together quickly in one skillet. Heat butter and olive oil, then add the skillet gnocchi with a little salt, cooking until crisp and golden. Push the gnocchi slightly to one side and arrange the prosciutto in the pan, letting it warm briefly. Add clementine zest, clementine juice, sage, rosemary, dried cranberries, and a touch of nutmeg. Deglaze the pan with a splash of brandy, toss everything gently, and serve immediately.

Can I Make This Recipe with Regular Gnocchi?

Yes. While skillet gnocchi are designed to crisp easily without boiling, you can substitute regular gnocchi. Simply boil them first, drain well, and ensure they are fully dry before pan-frying to achieve a similar golden, crisp exterior.

More Festive Holiday Pasta Recipes

Are you looking for more fun festive pasta recipes, like this festive pan-fried gnocchi? Be sure to check more recipes below:

• Creamy Chestnut Pasta with Prosciutto, Rosemary, and Nutmeg
• Festive Chestnut Sausage Pasta with Brandy and Pancetta
• Festive Chestnut and Bacon Pasta for Your Holiday Dinner
• Festive Pasta with Butternut Squash and Chestnuts
• Chestnut and Prosciutto Pasta with Rosemary: Rich and Festive

I’d love for you to try this festive pan-fried gnocchi. If you give this holiday pasta recipe a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts!

Cheers!

Pan-Fried Gnocchi with Prosciutto, Cranberries and Clementine

Recipe by Ben | Havocinthekitchen

Festive pan-fried gnocchi with prosciutto, cranberries, clementine, and brandy – a quick, aromatic holiday skillet dish perfect for holidays.

Course: Pasta and Gnocchi, Christmas, Festive MainsCuisine: Italian-inspired, Author’s RecipesDifficulty: Easy

5.0 from 3 votes

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Servings

2-3

servings

Prep time

5

minutes

Cooking time

15

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 1 lb. (45o g) skillet gnocchi

• 1 tbsp. (15 ml) extra virgin olive oil
  may need a little extra

• 2 tbsp. (30 g) butter

• about 50-70 g prosciutto, sliced

• a handful (about 30-35 g) dried cranberries

• 1 tbsp. clementine zest, minced

• juice of 1 clementine

• 5-6 sage leaves, sliced or chiffonade

• 1 tsp. rosemary, minced

• a generous grating of nutmeg

• a pinch of salt

• 1-2 tbsp. (15-30 ml) brandy

Directions

• Preheat a large pan or skillet, preferably heavy-bottomed, over medium heat and add the olive oil and butter.
• Add the gnocchi in a single layer and season with a little salt (keep in mind the saltiness of prosciutto) and let them cook undisturbed for a few minutes until the bottoms are golden and crisp. Gently toss or stir to brown the other sides.
• Push the gnocchi slightly to one side and arrange the prosciutto in the pan, letting it cook for 2 minutes or so.
• Add the clementine zest, sage, rosemary, and a generous grating of nutmeg; you may need to add a little oil or butter if the gnocchi look dry. Cook the gnocchi for 2 minutes.
• Deglaze pan with the clementine juice and brandy and add the cranberries. Cook for another minute and so then turn the heat off. Enjoy hot or warm with a little extra clementine zest; I also served the gnocchi on a pillow of arugula.