Truffles Gnocchi

This is inspired by Eating Well! Love the crispy sage and proscuitto on top!

  • 3 tbsp olive oil, divided
  • 16 fresh sage leaves
  • 2 slices prosciutto, coarsely chopped
  • 1 medium shallot, minced
  • 2 cloves garlic, minced
  • ¾ cup creme fraiche
  • ¼ c grated Parmesan
  • ½ tsp ground pepper
  • ⅛ tsp salt
  • 1 lb whole-wheat gnocchi
  • 1 tsp truffle oil
  • Bring a large pot of water to a boil.
  • Heat 2 tbsp olive oil in a medium skillet over medium heat. Add sage and cook until crispy, 2 to 4 seconds per side. Leaving the oil in the pan, transfer the sage to a paper-towel-lined plate. Add prosciutto to the pan and cook, stirring occasionally, until crispy, 1 to 2 minutes. Leaving the oil in the pan, transfer the prosciutto to the plate with the sage. Set aside.
  • Add the remaining 1 tbsp olive oil to the pan. Add shallot and garlic and cook, stirring often, until translucent, 30 to 60 seconds. Add creme fraiche and bring to a boil. Adjust heat to maintain a simmer. Whisk in parmesan, pepper and salt. Remove from heat and cover to keep warm.
  • Cook gnocchi in the boiling water until they float to the surface, about 3 minutes. Using a slotted spoon or sieve, scoop out the gnocchi and add to the sauce, along with truffle oil. Stir to coat. Top the gnocchi with the reserved sage and pancetta and more cheese, if desired.
  • Serves 4.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s