Print

Savory Brown Butter Sage Gnocchi with Crispy Prosciutto and Parmesan

brown butter sage gnocchi - featured image
Print Recipe

This savory brown butter sage gnocchi features pillowy potato dumplings coated in nutty brown butter, crispy prosciutto, and sharp parmesan, making it an easy yet elegant homemade meal.

Ingredients

Scale
  • 1 pound (450g) potato gnocchi (store-bought or homemade)
  • 6 tablespoons (85g) unsalted butter
  • 12–15 fresh sage leaves, whole
  • 4 ounces (115g) prosciutto, thinly sliced and roughly chopped
  • ½ cup (50g) freshly grated parmesan cheese
  • 1 clove garlic, minced
  • Salt, to taste
  • Black pepper, freshly ground, to taste
  • 1 tablespoon olive oil
  • Optional: lemon zest from half a lemon

Instructions

  1. Bring a large pot of salted water to a boil. Add gnocchi and cook until they float to the surface, about 2–3 minutes. Use a slotted spoon to transfer gnocchi to a colander and drain well. Set aside.
  2. Heat olive oil in a large skillet over medium heat. Add chopped prosciutto in a single layer. Cook, stirring occasionally, until crisp and slightly browned, about 4–5 minutes. Transfer prosciutto to a paper towel-lined plate and keep the pan for the next step.
  3. In the same skillet over medium heat, add unsalted butter. Let it melt and begin to foam. Swirl the pan occasionally. After 3–4 minutes, when the butter turns golden brown and smells nutty, add sage leaves and minced garlic.
  4. Fry sage and garlic gently for 1 minute until fragrant and sage crisps slightly.
  5. Add cooked gnocchi to the skillet. Gently toss to coat each piece in the brown butter sage sauce. Let cook undisturbed for about 2 minutes to develop a slight golden crust, then toss again and cook for another 1–2 minutes.
  6. Season with salt and freshly ground black pepper to taste. Add crispy prosciutto back into the pan and toss everything together.
  7. Plate the gnocchi and sprinkle generously with freshly grated parmesan cheese. Optionally, add lemon zest before serving.

Notes

Watch the butter carefully when browning to avoid burning; the aroma is the best guide. Crisp prosciutto separately to keep it crunchy. Use fresh parmesan for best flavor. For gluten-free, use gluten-free gnocchi. Variations include vegetarian, vegan, and seasonal ingredient additions.

Nutrition

Keywords: gnocchi, brown butter, sage, prosciutto, parmesan, easy dinner, comfort food, quick recipe

Find it online: https://elvafood.com/savory-brown-butter-sage-gnocchi-recipe-with-crispy-prosciutto-and-parmesan-perfect-for-easy-homemade-meals/