Gnocchetti al prosciutto e zafferano is a delicious Italian pasta dish that combines potato gnocchi with a creamy sauce made from prosciutto and saffron. This recipe is quick, easy to make, and perfect for a comforting weeknight meal.
Recommended wine: Pond Paddock Zarathustra Sauvignon Blanc
Servings | Calories | Preparing | Cooking | Resting | Difficulty |
4 | 355 | 10 | 20 | - | 2/4 |
Ingredients:
450g (1 lb) potato gnocchi
4 tablespoons unsalted butter
115g (4 oz) thinly sliced prosciutto, chopped
1 shallot, finely chopped
1/2 cup heavy cream
1/2 teaspoon saffron threads
Salt and pepper, to taste
Grated Parmesan cheese for serving
Instructions:
Cook the gnocchi according to package instructions, then drain and set aside.
In a large skillet, melt the butter over medium heat. Add the prosciutto and shallot and cook until the shallot is translucent and the prosciutto is crispy, about 5 minutes.
Add the heavy cream and saffron to the skillet, and stir to combine. Simmer until the sauce has thickened slightly, about 2-3 minutes.
Add the cooked gnocchi to the skillet and toss to coat with the sauce. Season with salt and pepper to taste.
Serve hot, topped with grated Parmesan cheese.
Tips:
Be sure to use high-quality prosciutto for the best flavour.
If the sauce is too thick, add a splash of pasta water to thin it out.
This dish pairs well with a light salad or steamed vegetables.
Nutritional info per serving:
- Carbohydrates: 42g
- Fat: 15g
- Fibre: 2g
- Protein: 12g
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