Categories: Pasta

Ingredients

• 3 tbsp olive oil, divided
• 16 fresh sage leaves
• 1 slice prosciutto, coarsely chopped
• 1 medium shallot, minced
• 2 garlic cloves, minced
• 3/4 cup heavy cream
• 1/4 cup grated Grana Padano, plus more for serving
• 1/2 tsp black pepper
• 1/8 tsp kosher salt
• 1 lb. gnocchi
• 1 tsp truffle oil

Directions

1. Put a large pot of water on to a boil.

2. Meanwhile, heat 2 tbsp olive oil in a medium skillet over medium heat. Add sage and cook until crispy, 2 to 4 seconds per side. Leaving the oil in the pan, transfer the sage to a paper towel-lined plate. Add prosciutto to the pan and cook, stirring occasionally, until crispy, 1 to 2 minutes. Leaving the oil in the pan, transfer the prosciutto to the plate with the sage. Set aside.

3. Add the remaining 1 tbsp olive oil to the pan. Add shallot and garlic and cook, stirring often, until translucent, 30 to 60 seconds. Add cream and bring to a boil. Adjust heat to maintain a lively simmer and cook, stirring frequently to prevent burning, until reduced by half, 4 to 5 minutes. Whisk in Grana Padano, pepper and salt. Remove from heat and cover to keep warm.

4. Cook gnocchi in the boiling water until they float to the surface, about 3 minutes. Using a slotted spoon or sieve, scoop out the gnocchi and add to the sauce, along with truffle oil. Stir to coat. Top the gnocchi with the reserved sage and pancetta and more cheese.

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