"Create a refined chef-style recipe for Taro–Parsnip–Chestnut Gnocchi with Gorgonzola cream, crispy prosciutto, and truffle. Keep it elegant and savory-first, with restrained sweetness. Improve balance by reducing or eliminating white chocolate if needed, keeping citrus and estragon subtle, and ensuring the gnocchi texture is light and not gluey. Include metric units, clear step-by-step method, and professional plating notes for 4 servings."