Description
Enter this Crispy Gnocchi with Brown Butter, Sage, and Prosciutto—a dish that combines the pillowy softness of gnocchi with the nutty, aromatic richness of brown butter and the crisp, salty perfection of prosciutto.
Ingredients
Scale
- 2 lbs gnocchi (frozen or fresh)
- 2 oz thinly sliced prosciutto
- 6 tablespoon unsalted butter
- 10 large fresh sage leaves chopped
- 3 tsp lemon juice
- 2 garlic cloves
- salt and pepper to taste
Instructions
In a medium non-stick skillet over medium-high heat, carefully place a few slices of prosciutto at a time flat in an even layer and sauté until crispy. Once crisp, remove the prosciutto pieces and let them drain on a paper towel-lined plate. Set aside. Meanwhile, cook the gnocchi in boiling water according to package directions. Once the gnocchi float, remove them with a skimmer and set them on a paper towel-lined plate to let most of the water drain off.
Next, place the olive oil in a large skillet over medium to medium-high heat. You may need to work in batches to avoid crowding the pan, fry the gnocchi on both sides until brown and crispy. Then, set aside on a paper towel-lined plate to drain the excess oil.
Place butter in another medium pan over medium heat and let it melt. Next, swirl the pan around carefully until the butter starts to turn brown and smells nutty. Be careful; this happens quickly!
Next, add the minced garlic, lemon juice, and chopped sage leaves once the butter begins to brown. Let simmer for 15- 30 seconds until the garlic has warmed and becomes fragrant.
Take the garlic butter lemon sage sauce off the heat. Add the crispy gnocchi to the pan and toss until evenly coated in the lemon butter sauce. Next, bring the pan back to the burner until the gnocchi becomes heated (about a minute). Add salt and freshly cracked black pepper to taste.
Finally, top with crumbled pieces of crispy prosciutto and freshly grated parmesan cheese.
- Prep Time: 5
- Cook Time: 15
Nutrition
- Serving Size: 4
- Calories: 448
- Fat: 19g
- Fiber: 2g
- Protein: 10g