Spice Up Date Night with 3-Cheese Gnocchi and Crispy Prosciutto
Looking for a delightful date night dinner that’s both easy to prepare and incredibly delicious? Look no further than spicy 3-cheese gnocchi with crispy prosciutto. This dish combines the richness of gruyere, the sharpness of parmigiano reggiano, the creaminess of Danish blue cheese, and a hint of nutmeg for a flavor explosion that will leave your taste buds dancing.
To create this mouthwatering masterpiece, you’ll need just a few simple ingredients: prosciutto, red chili for that perfect kick, garlic cloves for depth of flavor, and, of course, mini gnocchi to soak up all the cheesy goodness.
What makes this dish truly special is the harmony of flavors and textures. The prosciutto adds a crispy, salty crunch that complements the creamy, cheesy gnocchi. The red chili brings a subtle heat, and the garlic cloves infuse each bite with aromatic delight.
Not only is this dish a taste sensation, but it’s also a breeze to make. The ingredients are readily available at your local grocery store, and the preparation is straightforward. You’ll have more time to focus on setting the mood for your romantic evening.
So, whether it’s a special occasion or you simply want to impress your loved one, this spicy 3-cheese gnocchi with crispy prosciutto is the perfect choice. It’s a flavorful, easy-to-make dish that will leave you and your date craving more. Bon appétit!
Spicy 3-Cheese Gnocchi with Crispy Proscuitto
Ingredients
- 1 package mini gnocchi I used this brand: https://www.nationalfoodshop.ca/product/ilios-potato-mini-gnocchi/
- 100 grams proscuitto or one package
- 2 garlic cloves chopped
- ½ red chili sliced (optional: red pepper flakes if you don't have fresh chili)
- 1 cup 18% cream
- ½ cup Gruyère cubed or grated
- ⅓ cup Danish Blue Cheese
- 3 tbsp Parmigiano Reggiano grated
Spices & Oils
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 sprinkle grated nutmeg (optional: ground nutmeg instead)
- 1 dash salt
- 1 dash pepper
Instructions
- Bring a large, well-salted pot of water to a rolling boil over high heat.
- Rip or cut prosciutto into smaller pieces to fry.
- Set a medium/large non-stick saucepan to medium heat. Once hot, add prosciutto & fry for 2-3 minutes or until crispy. Once done, chop into crumbles.
- Add olive oil to the saucepan; add chopped garlic cloves & chopped red chili (the more chili, the spicier). Sauté until fragrant, then lower the heat to low-medium.
- Heat cream in the microwave for 45 seconds. Once done, add to the saucepan.
- Add in cheeses one at a time - cubed Gruyere (or grated - grated will allow the cheese to melt quicker); cubed Danish Blue Cheese, then grated Parmigiano Reggiano. Mix together until melted.
- Grate a sprinkle of a nutmeg (or add a sprinkle of ground nutmeg); add a dash of salt & pepper
- Add unsalted butter to the sauce and stir.
- Once water is boiling, add your package of mini gnocchi. Once all gnocchi float for approximately 1 minute (do not overcook), add directly to the saucepan with a slotted spoon. Add more pasta water if needed.
- To serve, add your crumbled prosciutto on top.
