Garlic Cream Ham & Gnocchi

This meal comes together so quickly that it’s perfect for a weeknight, and fancy enough for a stay-at-home date night.

Ham meets potato in this hearty meal that’s quick enough for any weeknight. Enjoy Garlic Cream Ham & Gnocchi with a dry white wine.


  • 2 Tbsp Butter, divided
  • 0.75 Lbs. Ham Steak, fully cooked
  • 16 oz. Gnocchi
  • 1 Garlic Clove OR 1 tsp. Garlic Powder
  • 1 C. Half ‘n Half
  • 1 tsp. Italian Seasoning
  • 1 tsp. Onion Powder
  • 1 tsp. Ground Black or White Pepper
  • 1/4 C. Finely Shredded Parmesan Cheese


  • Knife
  • Cutting Board
  • Stock Pot, large enough for boiling Gnocchi
  • Large Skillet
  • Slotted Spoon
  • Bowl
  • Tablespoon Measuring Spoon
  • Teaspoon Measuring Spoon
  • 1 Cup Measuring Cup
  • 1/4 Cup Measuring Cup

Serve with:

  • Side Salad

Dice the ham steak – if you’re cooking for a toddler like I am, you’ll want a small bite-sized dice for them. See Tips below.

Start a pot of water to boil. Recommend NOT to salt the water, because you’ll get the salt content from the ham. Plus, the gnocchi will suck up all of that salt and it might impact the final flavor of your dish. Once the water is boiling stir in gnocchi. Cook for 3 minutes, or until floating. Use a slotted spoon (here’s another Tip) to transfer to a bowl while your Garlic Cream Ham comes together.

Italian Gnocchi

Diced Ham Browning

While your water is boiling, heat 1 Tbsp. butter in skillet over medium high heat. Add diced ham once the butter is melted and cook until ham has released all liquid and is starting to get light brown. Reduce heat to medium, add garlic and the other 1 Tbsp. butter. Cook until fragrant, about a minute; then add the half ‘n half, stirring continuously.

Season ham and sauce with Italian seasoning, onion powder and ground pepper. Stir in 2 Tbsp. of the gnocchi water. Pour the gnocchi in and fold into the sauce, separating any gnocchi that are stuck together.

Cream Ham

Top with parmesan cheese and serve hot.

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