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
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
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.
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