Gorgonzola Gnocchi with Crispy Prosciutto
Creamy gorgonzola gnocchi with crispy prosciutto and walnuts crumbled on top! A plate full of strong flavours but that go so well together!
Servings: 4
Ingredients
- 500 g gnocchi
- 250 g gorgonzola cheese
- 250 ml heavy cream
- 3 garlic cloves minced
- 1 tbsp olive oil
- 1 tsp grated nutmeg
- 50 g walnuts chopped
- 80 g prosciutto
Instructions
Crispy prosciutto
- Place the prosciutto in the air fryer basket or on a lined baking sheet. Important that each slice is laid flat and that they don’t overlap. Cook for a five minutes at a temperature between 180°C and 200°C. Keep an eye on the prosciutto so that it doesn’t burn. Once ready, place the crispy prosciutto on a plate with a napkin to catch the extra dripping fats. As soon as it cools down, crumble the prosciutto and set it aside.
Gorgonzola sauce
- In a large pan add the olive oil and minced garlic and let cook for a few minutes. As soon as the garlic is cooked add the heavy cream, gorgonzola cheese and nutmeg. Stir the sauce constantly. Let it cook for a few minutes so that it thickens.
- Boil a large pot of water and season with salt. Add the gnocchi and let them cook according to the timing on the package or until they float to the top.
- Transfer the cooked gnocchi to the pan with the sauce and mix everything. Make sure that all the gnocchi are covered in the creamy Gorgonzola sauce.
- Plate the gnocchi and on top sprinkle the chopped walnuts and pieces of the crispy prosciutto. Serve immediately.