Crispy Gnocchi with Brown Butter, Sage and Prosciutto

This delicious crispy gnocchi with brown butter, sage, and prosciutto is a cozy pasta dish perfect for a weeknight dinner or impressing guests. In this recipe, potato gnocchi are pan-fried until crispy and golden. They are then tossed in a luxurious brown butter lemon sauce and topped with sage and crispy prosciutto, creating a cozy and delicious meal.

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My family loves pasta and comfort food, and this pan-fried gnocchi recipe is the perfect combination of both. This delicious crispy gnocchi with lemon butter sauce is easy and satisfying. It's hearty enough as a main dish but simple enough to serve as a side dish. 

Pan-frying the gnocchi makes them crispy on the outside with a soft and pillowy inside. The lemon and sage-infused brown butter sauce perfectly coats the fried gnocchi, which is then sprinkled with crispy prosciutto, adding an extra savory layer of flavor.

Browning butter may seem daunting if you've never tried it, but it's actually quite simple. I recommend using a stainless steel pan so you can keep an eye on the butter as it turns brown. The beauty of brown butter is that it works in both sweet and savory recipes. Once you've tasted it, you'll wonder why you haven't used it more! For more inspiration, check out these 17 dessert recipes with brown butter. 

If you're looking for a recipe that will impress with its unbelievable depth of flavor, this crispy gnocchi with prosciutto and lemon butter sauce is a must-try. If you want a lighter sauce, try it with this Lemony Garlic and Basil Pesto!

Why This Recipe Works

• Crispy prosciutto adds an incredible savory umami flavor.
• You can use store-bought or homemade gnocchi.
• This brown butter sage gnocchi comes together in 20 min.
• Serve this lemon butter gnocchi as a main dish or a side dish.
• Pan-fried gnocchi can be served with any sauce you like!

Ingredients

This recipe includes just a few ingredients found at any local grocery store, and most are likely already in your pantry.

Gnocchi: This recipe is fantastic because fresh, frozen, or shelf-stable gnocchi can be used. I have used all three, and they all worked great.

Prosciutto: Thin slices of crispy prosciutto bring the flavor of this dish to another level. Alternatively, you can use bacon or pancetta as a substitute. You can find prosciutto sliced thin at your local grocery store in the refrigerated section near the specialty meats.

Butter: I use unsalted butter in order to control the amount of salt in my recipe. Simmering the butter on a slow flame until golden brown creates a delicious nutty flavor. Unsalted butter also foams less, allowing you to monitor the color more closely. 

Sage: Fresh sage leaves pair perfectly with brown butter, giving it an incredible aroma. Alternatively, basil, thyme, or rosemary may be substituted. 

Lemon: Freshly squeezed lemon juice works best.

Garlic: It's difficult for my family to exclude garlic from any savory dish. Use more or less garlic, depending on your personal preference.

Parmesan Cheese: I have a weakness for Parmesan; add more or less to your liking. It adds another level of savory flavor to most pasta dishes.

Olive Oil: Extra virgin olive oil is best for crisping the gnocchi. Alternatively, you may use canola or vegetable oil. Butter tends to burn before the gnocchi gets crispy, and in my tried-and-tested opinion, olive oil does the best job.

How to Make Pan-Fried Gnocchi with Brown Butter and Prosciutto

1. 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.
2. 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.

3. 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! 
4. 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.

5. TTake 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.
6. Finally, top with crumbled pieces of crispy prosciutto and freshly grated parmesan cheese.

Brown Butter Gnocchi Variations

Add Vegetables: Add your favorite veggies such as roasted broccoli, asparagus, peas, or sautéed spinach. 

Turn up the Heat: Add a pinch of crushed red pepper flakes or a small drizzle of chili oil for a kick of heat.

Swap Cheeses: Experiment with different cheeses, such as ricotta, gorgonzola, feta, or goat cheese. Remember that some cheeses might be saltier than others, so adjust the seasoning accordingly.

Use Different Herbs: Substitute sage with fresh herbs like rosemary, thyme, or basil.

Protein Variations: While gnocchi and prosciutto are a perfect match, pancetta, bacon, or grilled chicken are great substitutes.

Add Nutty Texture: Sprinkle in toasted walnuts, which pair excellently on gnocchi with brown butter and sage.

Mushroom Sauce: Create a creamy mushroom sauce by sautéing mushrooms with garlic and thyme, then adding cream and Parmesan. 

Expert Tips

• Work in batches: When pan-frying gnocchi, avoid crowding the pan. This helps you get crispy gnocchi on both sides.
• Use a light-colored pan: This helps you see the color of the butter as it starts to change. When making the brown butter, swirl the pan around carefully until the butter begins to turn light brown and smell nutty. Be careful, as this happens quickly!
• Keep the gas flame medium or low: This ensures you get golden brown, crispy gnocchi. The same applies to making crispy prosciutto.
• Olive oil for pan frying: It's best to use olive oil because it lacks milk solids when pan-frying gnocchi. This allows the gnocchi to crisp up nicely without the risk of burning, especially when done in batches.
• Crispy prosciutto: Once removed from the pan, the prosciutto will continue to crisp as it continues to cool. Alternatively, you can cook prosciutto slices in the oven on a parchment lined baking sheet. Bake at 400°F for about 12 minutes, then set aside to drain on a paper towel-lined plate. 
• Homemade gnocchi: Using homemade gnocchi is perfectly fine. I recommend using Gordan Ramsay's gnocchi recipe because, let's face it, that man sure knows how to make great food. I have personally used this recipe many times, and it's incredibly delicious.

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