1. Heat a large skillet over medium heat. Add torn prosciutto pieces and cook until golden and crispy, about 4-5 minutes. Don’t rush this—crispy prosciutto is worth the wait.
2. Remove prosciutto with a slotted spoon, leaving the rendered fat in the pan. If there’s not enough fat, add a tablespoon of olive oil.
3. Add gnocchi to the hot pan in a single layer—don’t overcrowd! Let them sit undisturbed for 3 minutes until golden and crispy on the bottom.
4. Toss gnocchi around to brown the other sides, about 2-3 minutes more. They should be golden all over and have a nice crust.
5. Add minced garlic and cook for 30 seconds until fragrant. Don’t let it burn!
6. Add peas and cook for 1-2 minutes until bright green and heated through. If using frozen peas, they’ll thaw quickly.
7. Pour in heavy cream and let it bubble and reduce slightly, about 2 minutes. The sauce should coat the back of a spoon.
8. Remove from heat and immediately toss in crispy prosciutto, grated Parmesan, and fresh herbs. Everything should be glossy and well-coated.
9. Taste and season with black pepper and a pinch of salt if needed (the prosciutto and Parmesan add plenty of salt).
10. Serve immediately in warm bowls with extra Parmesan and a crack of fresh black pepper.

Notes:

• Don’t overcrowd the gnocchi or they’ll steam instead of getting crispy
• Fresh gnocchi works much better than dried for this recipe
• The rendered prosciutto fat is liquid gold—don’t waste it!
• Serve immediately while the gnocchi are still crispy

Storage Tips:

• Best eaten fresh—gnocchi don’t reheat well and lose their crispy texture
• Leftovers can be stored for 1-2 days but won’t be the same
• Don’t freeze this dish—the cream sauce and gnocchi texture suffer
• If you must reheat, do it gently in a skillet with a splash of cream