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!
- 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
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.
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.