Gnocchi pasta with Italian rose sauce

Gnocchi in Blush sauce


Ingredients for 2 portions:

300 gr. frozen gnocchi,
1/2 cup whipping cream,
3 large slices prosciutto
(thinly sliced and chopped),
1 handful snap peas,
1/2 cup shitake mushrooms
(regular mushrooms will do),
1 teaspoon minced garlic,
1 tablespoon chopped onion,
1 tablespoon butter,
1 cup pomodoro sauce,
50 ml. dry white wine,
1/2 small cube chicken base.


1. Heat the butter in a medium frying pan and sauté the garlic and onion for 1 minute.

2. Add the shitake mushrooms, prosciutto and snap peas and sauté for 2 minutes more.

3. Deglaze with the white wine and add the cream and pomodoro sauce.

4. Season to taste with salt, pepper and the chicken base.

5. Reduce the pasta sauce to almost half.

6. In the meantime, drop the gnocchi in boiling water and when they rise to the surface of the water, boil for 1 minute more, or approximately 3 minutes in total.

7. Strain and toss the gnocchi with the sauce and serve.

If you want to know how to make your own fresh gnocchi from scratch, check my recipe here.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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