Our Butternut Squash and Apple Soup combines with cream, Parmesan, and butter in this delicious fall-inspired dish. Crispy prosciutto and sage provide the finishing touches to this decadent gnocchi. Serves 4.
1 package Cucina & Amore Potato Gnocchi
1 tablespoon butter
2 tablespoons shallot, minced
½ cup heavy cream
½ cup grated Parmesan and Romano Cheese Blend
1½ cups Barons Market Butternut Squash and Apple Soup, warmed
Salt and pepper, to taste
4 slices prosciutto
4 fresh sage leaves OR 1 sprig fresh rosemary
Oil, for frying
Cook gnocchi according to package instructions. Set aside.
In a small saucepan, melt butter over medium heat. Add minced shallot and stir until lightly browned.
Add 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.
Add 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.
Over medium heat, lightly drizzle a pan with oil. Cook prosciutto until crispy, turning frequently. Remove from pan and set aside.
. In 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.
Pour sauce over gnocchi and gently toss to combine. Top with crispy prosciutto, fried herbs, and additional cheese if desired. Serve immediately.