Creamy Truffled Gnocchi with Parmigiano Reggiano, Crisped Prosciutto and Sage
This is a dish made in heaven! Soft, pillowy gnocchi are tossed in a creamy cheese sauce, finished with a little white truffle oil and then topped with crisped prosciutto and sage. It’s quick and absolutely delicious. Inspired by Eating Well. Serves 2 to 4.
Ingredients
Ingredients:
- 3 ½ Tbsp Sigona’s Garlic Infused Olive Oil divided
- 16 to 20 fresh sage leaves
- 2 slices prosciutto diced
- 1 shallot shallot minced
- 3/4 cup heavy cream
- 1/4 freshly grated Parmigiano Reggiano plus more for serving
- Salt and pepper to taste
- 1 pound gnocchi store-bought or make your own
- 1 tsp Sigona’s White Truffle Infused Olive Oil
Instructions
- Prepare a large pot of salted water to boil.
- Heat 2 tablespoons garlic oil in a medium skillet over medium heat. Add sage leaves in a single layer and sauté, for about 30 to 60 seconds a side until crisp. Leaving the oil in the skillet, transfer the leaves to a paper towel-lined plate.
- Add the prosciutto and cook, stirring occasionally, until crisp, about 1 to 2 minutes. Leaving the oil in the skillet, transfer the prosciutto to the same plate with the sage. Set aside.
- Add remaining oil to the skillet. Stir in the shallot and cook until soft and translucent, about 1 minute. Add the cream and bring to a boil. Reduce heat to low and allow cream to simmer for about 5 minutes or until reduced by half. Whisk in the cheese and season with salt and pepper. Remove from heat and cover loosely to keep warm.
- Cook gnocchi according package directions, removing gnocchi with slotted spoon and transferring directly to cream sauce.
- Add 1 teaspoon of truffle oil and toss all ingredients to combine. Transfer to a serving dish, top with prosciutto, crisped sage and extra cheese. Serve immediately.
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