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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!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer, dinner, lunch
Cuisine: European, Italian
Keyword: Air fryer, Cheese, Gnocchi, prosciutto, walnuts
Servings: 4


  • 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


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.