Gnocchi with Vodka Sauce, Smoked Mozzarella and Crispy Prosciutto
Serves: 6
  • Handmade gnocchi (see recipe below)
  • 2 tablespoons butter
  • 6-8 thin slices of prosciutto
  • 2 shallots, thinly sliced
  • 1 cup vodka
  • ½ cup heavy cream
  • 1 cup whole, peeled tomatoes, ground
  • Pepper to taste
  • ½ cup smoked mozzarella, grated
  • Basil, chopped
  • Parmesan for grating
  1. In a large skillet, heat one tablespoon of the butter medium-high heat. Add the prosciutto slices and fry until they are browned and crisp on one side, turn the slices over and brown and crisp the other side. Remove to a plate and when cooled, cut into strips.
  2. Add the remaining butter to the pan, add the shallots and sauté until golden. Add the vodka and simmer until a bit reduced, then stir in the heavy cream and reduce a minute longer. Stir in the tomatoes and simmer for a few minutes until slightly reduced and a bit thickened. Season with pepper. (salt probably won’t be needed as the prosciutto is quite salty) Turn off the heat.
  3. Using a large slotted spoon, take the cooked gnocchi from the water and add to the sauce in the pan. Here you may want to add a bit of the gnocchi cooking water to loosen up the sauce to the consistency you want.
  4. Sprinkle grated mozzarella on top and very gently fold into the gnocchi. The heat of the sauce with melt the cheese.
  5. Plate the gnocchi and top with crispy slices of prosciutto, chopped basil and a grating of Parmesan.
Recipe by Seasons in Vermont at