Mushroom & Prosciutto Gnocchi
- Mar 3
- 1 min read
One of those easy recipes you’ll keep coming back to for cosy nights and quick dinners that feel special.
🛒 INGREDIENTS
For the crispy prosciutto:
90 g D’Orsogna Prosciutto
For the gnocchi:
1 kg Mary Gold potatoes
100 g to 150 g all-purpose flour
1 egg yolk
Pinch of salt
For the creamy sauce:
200 g brown cap mushrooms
2 leeks, sliced
3 to 4 garlic cloves, finely chopped
300 ml thickening cream
Salt and pepper, to taste
Olive oil
Parmesan cheese, to finish
👩🍳 STEP BY STEP
Bake the potatoes at 180 °C for 35 to 40 minutes with a little olive oil and salt. Cut in half, scoop out the flesh, pass through a potato ricer and let the steam escape completely.
Add flour, salt and egg yolk to the potatoes and gently bring together into a soft dough. Roll, cut and cook gnocchi in salted boiling water until they float.
Slowly caramelise leeks and garlic in olive oil until deep and golden. Set aside. Brown the mushrooms and add them to the same bowl.
Pan fry the cooked gnocchi in olive oil until golden. Add leeks and mushrooms, pour in the cream, stir through Parmesan, then season with salt and pepper.
Chop prosciutto into small pieces and cook in a dry pan over low heat until golden and crispy.
Finish with crispy prosciutto and extra Parmesan on top.
Creamy mushroom and prosciutto gnocchi is one of those easy recipes you’ll keep coming back to for cosy nights and quick dinners that feel special.
