From the Cook
From the Cook
From the Cook
1/4
Gorgonzola Gnocchi with Crispy Prosciutto
Instructions
1
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Rip or slice prosciutto into small pieces.
2
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In a skillet over medium heat, add olive oil and prosciutto. Cook until crispy on both sides, then remove and set aside.
3
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In the same pan, melt butter and sauté minced garlic until fragrant.
4
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Add heavy cream and bring to a light simmer.
5
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Season with salt, pepper, garlic salt, and onion salt.
6
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Stir in chopped Gorgonzola and let melt fully while stirring occasionally.
7
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Meanwhile, cook gnocchi in salted boiling water until al dente. Reserve some pasta water.
8
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Add cooked gnocchi to the sauce along with Parmesan and a dash of pasta water. Stir until creamy and well combined.
9
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Top with chopped crispy prosciutto and extra Parmesan before serving.
My Calorie Intake
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Tips & Tricks (5)
- Gorgonzola Sauce Mastery 🧀Remove the Gorgonzola from the refrigerator 30 minutes before cooking to ensure it melts smoothly and evenly into the cream sauce.
- Prosciutto Crisp Technique 🥓Use a cold pan and cook prosciutto slowly on low heat to achieve maximum crispiness without burning, which takes about 2-3 minutes per side.
- Pasta Water Magic 💧Always reserve 1/2 cup of starchy pasta water before draining gnocchi, as it helps create a more silky and cohesive sauce when added.
- Gnocchi Cooking Pro Tip 🍽️Cook gnocchi just until they float to the surface, which typically takes 2-3 minutes, to prevent them from becoming gummy or overcooked.
- Cheese Layering Technique 🧈Add Gorgonzola off the direct heat and stir gently to prevent breaking, allowing the residual warmth to melt the cheese into a creamy sauce.
Recipe Facts
Diet at a Glance
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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