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Gnocchi All'alfredo con Prosciutto

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Gnocchi All'alfredo con Prosciutto

This dish is not about the little Gnocchi dumplings. These light, fluffy pasta balls have a mild taste and are the vehicle for a great sauce. This sauce centers around Prosciutto, that wonderful, cured ham, that is very thinly sliced, only a millimeter or two thick. It is salty but very flavorful, having an almost buttery texture. It is not loudly ham tasting at all. When proscuitto is lightly cooked, its aroma and flavors blossom.

Top this dish with sundried tomatoes to introduce new texture and sweet and intense flavors.

Note from Tassos: The popularity of sundried tomatoes unfortunately lowered their quality, rushing low quality, sawdust tasting tomatoes into commercial dehydrators. This created a product that was bitter, with floppy flesh and leached out flavor. Our sundried tomatoes are of an heirloom grown variety and authentically sun dried. What a treat quality brings to your dishes!

Ingredients

• 2 oz thinly sliced prosciutto

• ½ Tbsp Tassos® Extra Virgin Olive Oil

• ½ lb gnocchi

• ¾ c heavy cream

• 3 Tbsp unsalted butter

• ½ c freshly grated Parmesan

• freshly ground black pepper to taste

• 1 Tbsp snipped fresh chives

• ¼ c sliced Tassos® Sundried Tomatoes

Cooking Directions

Directions

Chop prosciutto. In a skillet, heat extra virgin olive oil over moderately high heat until shimmering but not smoking. Add prosciutto and sauté, stirring until brown. With a fork or slotted spoon, transfer prosciutto to paper towels to drain. Clean skillet for later use.

Boil gnocchi in salted water until they begin to float. Cook for an additional minute and drain in a colander.

Place gnocchi in skillet and add prosciutto, cream, butter, and grated Parmesan cheese. Add pepper to taste. Cook over low heat, stirring, until butter is melted and sauce coats gnocchi.

Serve

Plate immediately and sprinkle with chives and sundried tomatoes.