Gnocchi And Prosciutto In a Gorgonzola Cream Sauce

gnocchi-medGnocchi And Prosciutto In a Gorgonzola Cream Sauce

Gnocchi is an Italian potato dumpling, made with mashed potatoes, eggs, and flour. You may be able to find it at the grocery store in the pasta section. In some parts of Italy, it is served in lieu of pasta.

Serves 2-4, depending on appetite.


1/4 pound prosciutto ham

3 cloves garlic

2 Tbsp butter or margarine

1 Tbsp all purpose flour

1 cup heavy cream

1/2 cup crumbled gorgonzola cheese

1 pound gnocchi



Slice the prosciutto into 1/4 inch strips. Saute in a large frying pan over medium heat until heated through, about 2 minutes. Remove the prosciutto from the pan, and set aside.

At this time, you should set a kettle of water on the stove to boil, over high heat. It should be boiling by the time you finish the sauce.

With the side of a chefs knife, crush the cloves of garlic, and remove the skin. Add the garlic and the butter or margarine to the pan, and cook the garlic for 1-2 minutes. Do not let it burn. Remove the garlic and discard.

Add the flour to the oil in the pan. Stir and cook over medium heat until the flour and oil form a paste, called roux. Cook the roux until light brown, 30 seconds to a minute.

Add the cream to the roux, and stir until thick and bubbly. Remove the pan from the heat, and stir in the gorgonzola. Stir until the cheese is melted. Stir in half of the prosciutto, then pour the sauce into a medium mixing bowl.

Add the gnocchi to the boiling water, and cook until the gnocchi floats to the surface, about two minutes. Drain the gnocchi, and toss it with the sauce in the mixing bowl. Divide the gnocchi into two serving bowls, and sprinkle the remaining prosciutto over the top.

Note: I used store bought gnocchi for this recipe. If you have a good recipe, you can make your own gnocchi, but this recipe comes together very quickly with pre-made gnocchi. If you can’t find prosciutto in your local store, then you can substitute sliced deli ham, or bacon.



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