Gnocchi Alla Gigi

Name: Gnocchi Alla Gigi
Total time: 3600 s
Yield: 12 servings
Cuisine: American
Ingredients: 1 packages Prosciuttini, chopped; 1 bunch Green Onions, chopped; 25 Large Mushrooms, chopped; 1 Carton Heavy Cream; 1 can Diced Tomatoes, half drained; 1 box Parmesan Cheese (real, not Kraft or Cracker Barrel); 1 cup White Wine; 3 packages Gnocchi

Jen @cook_3417439

Ottawa, Ontario

I tried Gigi for the first time at a restaurant called Bocci's in LaSalle, Québec about ten years ago and fell in love. This is my favourite pasta sauce in existence.

Jen @cook_3417439

Ottawa, Ontario

I tried Gigi for the first time at a restaurant called Bocci's in LaSalle, Québec about ten years ago and fell in love. This is my favourite pasta sauce in existence.

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Ingredients

1 hour

12 servings

1 packagesProsciuttini, chopped
1 bunchGreen Onions, chopped
25Large Mushrooms, chopped
1Carton Heavy Cream
1 canDiced Tomatoes, half drained
1 boxParmesan Cheese (real, not Kraft or Cracker Barrel)
1 cupWhite Wine
3 packagesGnocchi

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Steps

1 hour

1

In a large frying pan, sautée prosciuttini over medium high until the meat is pink and the fat is almost clear. No need to add oil or salt, the meat has more than enough!
2

Add mushrooms and green onions and continue to sautée for about ten minutes.
3

Add cream, half drained can of tomatoes, parmesan and wine... Bring to a boil and then lower heat to simmer for about fifteen minutes until thicken. If sauce is thinner than you like, slowly add some flour. Serve over pasta.