Truffle Cream Gnocchi with Roasted Garlic & Crispy Prosciutto

Directions:

1. Cut off the head of garlic and drizzle with olive oil. Wrap in aluminum foil & cook for 45 mins on 400

2. Cook 1 package of gnocchi (about 2 cups) until al dente in salted water.

3. Add 6 strips of prosciutto ripped into pieces with a dash of olive oil to a pan.

4. Let cook until crispy then remove from the pan.

5. Squeeze your roasted garlic into the pan (make sure it’s not too hot) mash with your spoon until it’s a paste.

6. Cook for a few minutes & add 1 cup of heavy cream. Bring to a simmer and season.

7. Add 1 tbsp of truffle oil & mix it all together.

8. Add your cooked gnocchi, the crispy pancetta, parsley & 1/2 cup parmesan cheese with a dash of pasta water. 

9. Mix it all together and enjoy!