This gnocchi recipe was created by chef Fabio Viviani of Siena Tavern in Chicago.
No need for homemade gnocchi when you’re free to dress up store-bought pasta with this special sauce.
you might find it in most well-stocked supermarkets near other flavored oils.
Meanwhile, heat 2 tablespoons 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.
Add the remaining 1 tablespoon olive oil to the pan.
Add shallot and garlic and cook, stirring often, until translucent, 30 to 60 seconds.
Add cream and bring to a boil.
Whisk in Grana Padano, 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.
Top the gnocchi with the reserved sage and pancetta and more cheese, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
