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This gnocchi recipe was created by chef Fabio Viviani of Siena Tavern in Chicago. No need for homemade gnocchi when you can dress up store-bought pasta with this special sauce. A bit of truffle oil is the magic ingredient that turns pillowy gnocchi into an extraordinary dish with minimal effort. You can find it in most well-stocked supermarkets near other flavored oils.

Source: EatingWell Magazine, September 2020


Recipe Summary

25 mins
25 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Put a large pot of water on to boil.

  • Meanwhile, heat 2 tablespoons 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.

  • Add the remaining 1 tablespoon 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.

  • 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, if desired.

Nutrition Facts

about 3/4 cup
380 calories; protein 8.7g; carbohydrates 32.8g; dietary fiber 3.4g; sugars 1.9g; fat 24.5g; saturated fat 10.5g; cholesterol 46.8mg; vitamin a iu 668IU; vitamin c 1.2mg; folate 4.2mcg; calcium 106.3mg; iron 1.1mg; magnesium 5.8mg; potassium 207.1mg; sodium 458.1mg.