Gnocchi (pronounced “NYO-kee”) means “dumplings” in Italian and refers to a type of Italian dumpling made from potatoes and flour. They are often mistaken for a type of pasta, which they are not. Rather, they are often served as a first course, as an alternative to soup or pasta.
Served with oven-crisped prosciutto (a thinly sliced, salt-cured ham), this dish will have your guests thinking you are a true gourmet.
2 oz. prosciutto
2 tsp. olive oil
1 lb. gnocchi
6 Tbsp. butter, salted
1 medium shallot, chopped
2 tsp. fresh sage
¼ tsp. salt
2 tsp. fresh lemon juice
salt and pepper, to taste
- Preheat your oven to 400 degrees F.
- Grease a baking sheet with oil or nonstick spray.
- Lay each slice of prosciutto individually on the baking sheet.
- Bakeprosciutto for 5 to 7 minutes or until it becomes crispy. Let cool.
- Tear prosciutto into small pieces.
- Cook gnocchi in a quart of water according to package directions or until they float to top.
- In a large skillet, melt butter over medium heat and stir for 2 to 4 minutes.
- When butter is brown, turn off heat and add shallot.
- Add sage, salt and fresh lemon juice.
- Add cooked gnocchi and stir to coat.
- Season with salt and pepper.
- Top with prosciutto and cheese.
- Garnish with arugula, if desired.
Food Mingle Blog Alternatives and Substitutions:
- You can substitute bacon for the (more expensive) prosciutto, but it will be a little less flavorful and may need some additional salt.
- You can substitute white onion for the shallot, but it will be a stronger taste of onion.
Yield: 6 servings
Source: http://easy.betterrecipes.com/gourmet-gnocchi-and-prosciutto.html#ixzz3c1hV2tWC, Submitted by dank26660