Creamy Butternut Squash Gnocchi
September 25, 2018
- Yields: Serves 4
1Cook gnocchi according to package instructions. Set aside.
2In a small saucepan, melt butter over medium heat. Add minced shallot and stir until lightly browned.
3Add in heavy cream and bring to a simmer, stirring frequently. Simmer for two minutes then lower heat and add in cheese, whisking until sauce is combined.
4Add in soup and bring back up to a simmer, stirring frequently. Simmer for 2-3 minutes or until sauce thickens and coats the back of a spoon. Season with salt and pepper.
5Over medium heat, lightly drizzle a pan with oil . Cook prosciutto until crispy, turning frequently. Remove from pan and set aside.
6In the same pan, add enough oil to coat bottom of pan. Heat oil over medium heat. Once hot, fry herbs for 15 seconds on each side, or until crispy.
7Pour sauce over gnocchi and gently toss to combine. Top with crispy prosciutto, fried herbs, and additional cheese if desired. Serve immediately.