Brown Butter Gnocchi with...Brown Butter Gnocchi with Crispy Prosciutto and Sage

A sophisticated, aromatic dish featuring pillowy gnocchi tossed in a nutty noisette sauce, balanced by salty prosciutto and bright citrus notes.

Ingredients

Cooking Instructions

1. 01

   In a large skillet over medium heat, crisp the prosciutto until golden and brittle. Remove, set aside to cool, and then crumble into small shards.

2. 02

   Cook the gnocchi in a large pot of heavily salted boiling water until they float to the surface (approximately 2 minutes).

3. 03

   Meanwhile, melt the butter in the skillet over medium-high heat. Swirl constantly until the milk solids turn deep amber and smell intensely nutty.

4. 04

   Add sage leaves to the butter and fry for 30 seconds until crisp. Immediately remove from the heat to stop the browning process.

5. 05

   Using a slotted spoon, transfer the gnocchi directly into the brown butter. Add 2 tablespoons of the starchy pasta cooking water and toss to create a glossy emulsion.

6. 06

   Serve immediately in warmed bowls, topped with the prosciutto shards, lemon zest, Parmigiano-Reggiano, and black pepper.