Gorgonzola Gnocchi with Crispy Prosciutto

This Gorgonzola Gnocchi with Crispy Prosciutto is a rich and elegant comfort dish that comes together in minutes. Creamy, tangy Gorgonzola melts into a velvety sauce with garlic, butter, and heavy cream, coating tender gnocchi perfectly. Crisped prosciutto adds the ideal salty crunch on top, creating contrast in both flavor and texture. Finished with a generous sprinkle of Parmesan, this indulgent dish is perfect for cozy nights or when you want to impress with minimal effort. It's cheesy, buttery, and packed with savory depth—an absolute must for gnocchi lovers.

Author: These Carbs Don't Count

Category: Pasta

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 2 plates

Calories: 1,159 kcal per serving

Ingredients

1 pound - gnocchi
5 slices - prosciutto
1 tablespoon - olive oil
2 tablespoon - unsalted butter
3 cloves - garlic
1 cup - heavy cream
4 ounce - fresh Gorgonzola cheese
½ cup - Parmesan cheese
⅛ - Salt
⅛ - Black pepper
½ teaspoon - garlic salt
½ teaspoon - onion salt
⅛ - Reserved pasta water

Instructions

Rip or slice prosciutto into small pieces.
In a skillet over medium heat, add olive oil and prosciutto. Cook until crispy on both sides, then remove and set aside.
In the same pan, melt butter and sauté minced garlic until fragrant.
Add heavy cream and bring to a light simmer.
Season with salt, pepper, garlic salt, and onion salt.
Stir in chopped Gorgonzola and let melt fully while stirring occasionally.
Meanwhile, cook gnocchi in salted boiling water until al dente. Reserve some pasta water.
Add cooked gnocchi to the sauce along with Parmesan and a dash of pasta water. Stir until creamy and well combined.
Top with chopped crispy prosciutto and extra Parmesan before serving.