Gnocchi with mushroom sauce and ham: creamy without overcooking

Have the sauce ready before boiling gnocchi. They can move straight from water to pan, with ham added at the end to keep its texture.

Ingredients and timing for 4

Serves 4 · 30 min

Approximate timings for this editorial recipe proposal, which has not been kitchen-tested. Adjust cooking to your ingredients and equipment.

• 500 g ready-made potato gnocchi
• 300 g cleaned, sliced mushrooms
• 100 g chopped onion
• 150 ml cooking cream
• 100 ml water, plus water for boiling
• 80 g sliced cured ham
• 2 tablespoons olive oil
• 1 tablespoon chopped parsley

Step-by-step method

1. Heat oil in a wide pan. Cook onion over medium heat for 5 minutes, stirring.
2. Add mushrooms and sauté 8–10 minutes until cooked and their water evaporates.
3. Add cream and 100 ml water. Simmer gently for 3 minutes; add a little more water if too thick.
4. Cook gnocchi in a separate pot following the pack; timing varies by product. Drain when cooked and transfer directly to sauce.
5. Fold gently, turn off heat and divide between four plates. Add 20 g ham and parsley per person; serve immediately.

Adapt the recipe to your kitchen

Do not boil gnocchi in the sauce for several minutes: they may break up.

Contains milk. Gnocchi may contain wheat and egg; check their label.

Taste before salting. The sauce uses water, with no need for salty stock.

The selection follows the Jamones Paco Heredia catalogue. Editorial photographs illustrate formats; check the collection for current products and their details.

Choose your ham and plan your purchase

You need 80 g of ham for the four suggested portions. Compare 80 g sliced ham packs and check that the listing is for ham if following these ingredients. The carousel may also include shoulder.

Cebo Iberian ham and 100% Iberian bellota ham are different categories; the recipe does not require the most expensive one. Check the specific product's ingredients and storage instructions. For other formats, explore ham to buy.