Njoki s pršutom i vrhnjem (Gnocchi with Prosciutto and Cream)
Tradicionalno jelo · Croatian
Classic Croatian gnocchi dish featuring tender potato gnocchi tossed in a rich, creamy sauce with savory prosciutto and a hint of garlic. A comforting and flavorful meal.
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Sastojci
- Potato Gnocchi500g
- Prosciutto100g
- Heavy Cream200ml
- Garlic2 cloves
- Butter30g
- Parmesan Cheese50g
- Fresh Parsley2 tbsp, chopped
- Saltto taste
- Black Pepperto taste
- Waterfor boiling
Koraci
- 1
Cook potato gnocchi according to package directions in salted boiling water. Drain when they float to the surface.
- 2
While gnocchi cook, finely chop the prosciutto and mince the garlic.
- 3
In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- 4
Add the chopped prosciutto to the skillet and cook until slightly crispy.
- 5
Pour in the heavy cream and bring to a gentle simmer. Cook for 2-3 minutes until slightly thickened.
- 6
Stir in grated Parmesan cheese until melted and the sauce is smooth. Season with salt and black pepper to taste.
- 7
Add the drained gnocchi to the skillet with the sauce. Toss gently to coat evenly.
- 8
Stir in most of the chopped fresh parsley.
- 9
Serve immediately, garnished with remaining parsley and extra Parmesan if desired.
