Ingredients
- 1 lb Anna Potato Gnocchi
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 medium Onion, finely chopped
- 3 cloved Garlic, minced
- 1 tube Cento Double Concentrated Tomato Paste Tube (4.56 oz)
- 1/4 cup Heavy Cream
- 1/2 tsp Cento Oregano
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 1/2 cup Parmesan Cheese, grated
- 4 oz Burrata Mozzarella
- 4 oz Prosciutto, thinly sliced
- 1 cup
- 1 cup Cento Chefs Cut Sun Dried Tomatoes
Directions
Start by cooking gnocchi according to package instructions, ensuring to reserve some pasta water. Meanwhile, cook prosciutto in a pan until it reaches a crispy texture set aside. In a large skillet, heat the oil from the sun-dried tomatoes over medium heat. Sauté the onion until translucent, about 4-5 minutes. Add minced garlic and sun-dried tomatoes, cooking for an additional minute. Stir in tomato paste and gradually add pasta water to maintain a smooth sauce consistency. Gradually pour in heavy cream and introduce the cooked gnocchi to the sauce, ensuring thorough mixing. Grate Parmesan cheese and sprinkle with basil. Finish by topping with burrata and seasoning with oregano, salt, and black pepper. Crumble in prosciutto before serving. Serves 2-4.
