Truffle Cream Gnocchi with Crispy Prosciutto & Roasted Garlic

This Truffle Cream Gnocchi with Crispy Prosciutto & Roasted Garlic is an indulgent, elegant pasta dish that brings together luxurious ingredients and rich flavor. Roasted garlic is mashed into a buttery, savory paste that becomes the foundation of a decadent cream sauce. Truffle oil enhances the richness while crispy prosciutto adds texture and salty depth. Finished with Parmesan, parsley, and a touch of pasta water, this dish is simple to make but guaranteed to impress with its bold, refined flavors.

Author: These Carbs Don't Count

Category: Pasta

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 2 bowls

Calories: 1,158 kcal per serving

Ingredients

1 head - garlic
1 tablespoon - olive oil
1 package - gnocchi
6 strips - prosciutto
1 tablespoon - olive oil
1 cup - heavy cream
1 tablespoon - truffle oil
½ cup - Parmesan cheese
1 tablespoon - fresh parsley
⅛ - Salt and pepper
⅛ - Reserved pasta water

Instructions

Preheat oven to 400°F. Cut the top off a head of garlic, drizzle with olive oil, wrap in foil, and roast for 45 minutes until soft.
Cook gnocchi in salted boiling water until they float to the top. Reserve 1 cup of pasta water, then drain.
In a skillet over medium heat, add olive oil and prosciutto pieces. Cook until crispy, then remove and set aside.
Squeeze the roasted garlic cloves into the same skillet and mash into a paste.
Cook garlic paste for a few minutes, then add heavy cream. Bring to a simmer and season with salt and pepper.
Add truffle oil and stir to combine.
Add gnocchi to the sauce along with crispy prosciutto, Parmesan cheese, chopped parsley, and a splash of reserved pasta water.
Toss everything until creamy and well coated. Serve hot with extra Parmesan if desired.