A recipe from Chef Tony Priolo
Gnocchi pasta always makes for a soulful, hearty Italian meal. This thick, chewy pasta is best accompanied by earthy ingredients, such as sun-dried tomatoes and mushrooms. Adding in the highest quality Prosciutto di Parma makes the dish even more heart-warming and rustic. So if you’re looking for a pasta recipe that really hits the spot, try this recipe for Gnocchi Pasta with Prosciutto di Parma from Chef Tony Priolo. While you’re at it, make sure you check out what makes these 5 types of meat worth the price.
What You’ll Need:
2 tablespoons extra virgin olive oil
2 small leeks, thinly sliced (white and light green only)
1 clove garlic, minced
3 ounces mixed mushrooms
1/4 cup dry white wine
3 oz sun-dried tomatoes in oil, drained and chopped
1/2 cup chicken broth
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
12 oz gnocchi
3/4 cup Parmigiano Reggiano, grated
4 slices Prosciutto di Parma, cut into strips
Heat olive oil in a large skillet over medium-high heat. Add leeks and garlic, and cook, stirring frequently, about 3 minutes until leeks are softened. Add mushrooms, sauté until cooked through, about 4 minutes. Add white wine; stir until wine is almost completely evaporated. Add tomatoes, broth, salt and pepper.
When broth is cooked down by half, add butter and cooked gnocchi. Stir to coat gnocchi. Add cheese and prosciutto; stir. Serve in a bowl topped with additional cheese and prosciutto, if desired.