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    Home » Mains » Lemon Butter Gnocchi with Crispy Prosciutto

    Published: Oct 20, 2021 · Updated: Mar 25, 2023 by Liz Cipolla · This post may contain affiliate links

    Lemon Butter Gnocchi with Crispy Prosciutto

    This delicious Lemon Butter Gnocchi with Crispy Prosciutto is a cozy pasta dish fit for a weeknight dinner or entertaining. The potato gnocchi are fried until crispy, tossed in a lemon butter sauce and topped with crispy prosciutto creating a hearty and satisfying meal.

    A large pot of lemon butter gnocchi with crispy prosciutto garnished with freshly grated parmesan cheese and fresh sage leaves.
    Jump to Recipe Print Recipe

    My family loves pasta and comfort food, and this dish definitely hit the spot. This delicious Lemon Butter Gnocchi is light and satisfying at the same time. You can serve it as a main dish or even as a side dish. It is excellent served warm however the leftovers are just as delicious.

    This recipe is convenient because you can use fresh or frozen gnocchi. I decided to make my own, and this pasta turned out so incredible I might not ever purchase store-bought gnocchi again. I used Gordan Ramsays gnocchi recipe because let's face it, that man sure knows how to make great food.

    If you are in a pinch for time, use store-bought fresh gnocchi. Making your gnocchi is simple but can get messy because you are essentially making the dough from mashed potatoes. Like any homemade fresh pasta, the taste is much better than dried pasta. If you are in the mood for a lighter sauce, try it with this Lemony Garlic and Basil Pesto!

    Browning butter can be intimidating if you have never done so before, but it is so easy I now do it every chance I get. I highly recommend using a stainless steel pan so you can monitor the color of the butter as it starts to turn brown. You can use brown butter in both sweet and savory recipes. Once you taste it for the first time, you will wonder why you haven't done it more!

    A small plate of lemon butter gnocchi with crispy prosciutto on a white counter top garnished with fresh sage leaves.

    Why This Recipe Works

    • If you love bacon, you will love this pasta dish topped with crispy prosciutto chips.
    • Easily convertible to gluten-free.
    • It can be made vegan.
    • It comes together in 20 min.
    • Serve Lemon Butter Gnocchi as a main dish, a side dish, or an appetizer.
    • Serve this crispy gnocchi recipe 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.

    Uncooked gnocchi, prosciutto, butter, garlic cloves, fresh sage leaves, lemon, and a small dish with salt and pepper on a white counter.

    Gnocchi: Fresh or frozen gnocchi makes this gnocchi prosciutto recipe an amazing one. As a result of several leftover potatoes I had on hand, I used homemade gnocchi; however, store-bought works just fine.

    Prosciutto: Topping gnocchi with thin slices of crispy prosciutto brings the flavor of this dish to another level. Alternatively, use bacon or pancetta as a substitute. You can find prosciutto sliced thin at your local grocery store in the refrigerator section near the specialty meat.

    Butter: I used unsalted butter to control the salt level. Simmering it on a slow flame till it browns gives you a delicious nutty flavor. When browning butter, unsalted butter will foam less and allow you to monitor the color more closely.

    Sage: I love using fresh sage leaves. Sage is a member of the mint family. Alternatively, use mint, coriander, basil, thyme, or rosemary as alternatives. 

    Lemon: Fresh large lemons work best. They are perfectly juicy and add a bright flavor to this dish. 

    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.

    Olive Oil: Extra virgin is best for crisping the gnocchi. Alternatively, you may use canola or vegetable oil also. The butter tends to get burnt before the gnocchi gets crispy, and my tried and tested opinion says olive oil does the best job.

    How to Make Pan Fried Lemon Butter Gnocchi

    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. Remove the prosciutto pieces once crisp and let them drain on a paper towel-lined plate, and set aside. Meanwhile cook the gnocchi in boiling water according to package directions. Once they float, remove them with a skimmer and set on a paper towel lined plate to let most of the water drain off.
    2. In a medium skillet over medium/medium-high heat, place a couple of tablespoons of olive oil. Working in batches to not crowd 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 off.
    A picture on the left of a small pan with prosciutto frying and a picture on the right of pan fried gnocchi in olive oil.
    1. In another medium pan over medium heat, place butter and let melt. Next, swirl the pan around carefully until the butter starts to turn brown and smells nutty. Careful, this happens quickly!
    2. Next, add the minced garlic, lemon juice, and chopped sage leaves once the butter begins to brown. Let simmer for about 15- 30 seconds until the garlic has warmed through.
    A picture on the left of a pot with browned butter and a picture on the right of the same pot with garlic, lemon juice, and sage added.
    1. Take 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 are heated through (about a minute). Add salt and freshly cracked black pepper to taste.
    2. Finally, serve warm and top with crumbled pieces of crispy prosciutto and freshly grated parmesan cheese.
    A pot on the left showing the crispy gnocchi added to the lemon butter sauce and a picture on the right showing crispy prosciutto, parmesan cheese and sage added.

    Variations

    Mushroom Sauce: If you love mushrooms, making this dish in a creamy mushroom sauce is something you must try!

    Add vegetables: Try adding mushrooms, broccoli, asparagus, or peas. 

    Make it spicy: Add some crushed red pepper flakes if you enjoy a spicier pasta dish. 

    Add fresh lemon zest: Add freshly grated lemon zest for bright flavor and a beautiful pop of color for even more lemon taste. 

    Vegan Gnocchi: This recipe is convertible to vegan by swapping with vegan cheese, butter with olive oil, and replacing prosciutto with fried tofu.

    Try a different vegetable: Cauliflower gnocchi would also be delicious. For a healthier sauce, try this dish with fresh pesto.

    Gluten-Free: The gluten involved in this recipe is for binding the pasta. You may use any gluten-free flour to make it. 

    Swap Cheeses: Feta is a healthy and delicious alternative. However, less salt would be needed if using feta cheese.

    A plate of lemon butter gnocchi with crispy prosciutto garnished with freshly grated parmesan cheese and fresh sage leaves and a fork through a piece of gnocchi.

    Expert Tips

    • Work in batches when pan-frying gnocchi so as not to crowd the pan. As a result, this helps you get crispy gnocchi from both sides.
    • Use a light-colored pan to see the color of the butter as it starts to change. When making the brown butter, swirl the pan around carefully until the butter starts to turn light brown and smells nutty. Careful, this happens quickly!
    • Keep the gas flame on medium or slow flame (not high) as that gives you golden brown crispy gnocchi. The same applies to making crispy prosciutto.
    • I prefer using olive oil for pan-frying gnocchi. Since there are no milk solids, it gives the gnocchi enough time to crisp up in batches without it burning.
    • The prosciutto will continue to crisp as it cools once removed from the pan. Alternatively, prosciutto slices may also be cooked on a baking sheet pan in the oven in a single layer on a piece of parchment paper. To do so, bake at 400 degrees for about 12 minutes. Similarly, set aside to drain on a paper towel-lined plate. The prosciutto will continue to crisp up as it cool.
    Two plates of lemon butter gnocchi with crispy prosciutto on a white counter top.

    Recipe FAQ's

    Is prosciutto raw?

    Prosciutto is essentially a cured ham. Because of the long curring process, prosciutto is not considered raw and is safe to eat without cooking.

    What is the difference between potato and ricotta gnocchi?

    Ricotta gnocchi has a creamier texture. Likewise, they are also relatively heavier due to the added cheese. Potato gnocchi has a lighter texture but is less forgiving when made fresh. Both are equally delicious and both can be made fresh or found at your local grocery store.

    What kind of sauce goes with gnocchi?

    Tomato and basil, sage and lemon butter, basil, mint, or spinach pesto all pair wonderfully with this type of pasta. Basically any sauce you would normally put on pasta would work well with this dish.

    Is gnocchi supposed to be crispy?

    Pan-frying is not required, although the texture is something I prefer.

    Is gnocchi healthy?

    Gnocchi is actually a slightly healthier alternative than traditional white pasta. In contrast to pasta, which consists of only flour and egg, gnocchi uses potatoes and a small amount of flour as the binding ingredients.

    How do you fry gnocchi without sticking?

    Pat the gnocchi dry after boiling and dusting them with a bit of flour before cooking to reduce the risk of sticking to the pan.

    A large pot of lemon butter gnocchi with crispy prosciutto garnished with freshly grated parmesan cheese and fresh sage leaves.

    More Related Recipes

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    A large pot of lemon butter gnocchi with crispy prosciutto garnished with freshly grated parmesan cheese and fresh sage leaves.

    Lemon Butter Gnocchi with Crispy Prosciutto

    Pan fried crispy gnocchi, tossed in a browned butter, sage and lemon sauce topped with crispy prosciutto. Make this dish for a quick and easy weeknight meal that is both hearty and delicious.
    5 from 12 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Main Course, Sauces, Sides
    Cuisine Italian
    Servings 4
    Calories 448 kcal

    Ingredients
      

    • 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 place a few slices of prosciutto at a time in a flat layer and sauté until crispy. Remove the slices once they are brown and crispy and let them drain on a paper towel lined plate and set aside. Meanwhile cook the gnocchi according to package directions. Once they float, remove them with a skimmer and set on a paper towel lined plate to let most of the water drain off.
    • In medium skillet over medium/medium high heat place a couple tablespoons of olive oil. Working in batches so as not to crowd the pan, fry the gnocchi on both sides until brown and crispy. Set aside on a paper towel lined plate to drain the excess oil off.
    • In another medium skillet over medium heat, add the butter (cut up into pieces) and let melt. Swirl the pan around carefully until the butter starts to turn brown and smells nutty. Careful this happens quick! It helps if you use a light colored pan so you can see the color of the butter starting to change
    • Once the butter starts to brown add the minced garlic, lemon juice and chopped sage leaves.
    • Take off the heat and add the crispy gnocchi to the pan and stir. Bring the pan back to the burner until the gnocchi are heated through. Add salt and pepper to taste.
    • Once the gnocchi are warmed through, serve topped with crumbled pieces of crispy prosciutto and freshly grated parmesan cheese.

    Nutrition

    Serving: 1 CupCalories: 448kcalCarbohydrates: 61gProtein: 10.3gFat: 19.2gFiber: 2.1g
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Mariah Munnis says

      March 01, 2023 at 2:53 pm

      5 stars
      5 star. Delicious. First time I ever replied about a recipe. I thought ofGnocchi was made with a potato flour! Non-stick pan essential; the frying takes some time; but, as noted in instructions, it crisps up much more after removal.
      I didn't put back in pan at end because I sauteed broccoli and didn't want garlic to be burned. Mixed all together in dish to put in oven later to heat. Stayed crispy; used a basil- pesto sauce. Salad first; gnocchi shrinks.

      Reply
    2. Cheryl Kerspilo says

      May 10, 2022 at 8:23 pm

      5 stars
      In the ingredients you call for 6 tbls of butter but in the actual recipe on how to make it you say add 4 tbls. Was this a typo or what do you do with the other 2 tablespoons?

      Reply
      • Elizabeth.cipolla1 says

        May 10, 2022 at 8:48 pm

        5 stars
        Hi there! I apologize yes, 6 tablespoons of butter is correct. I have updated the recipe accordingly. Thank you for the heads up!

        Reply
    3. Juliane says

      March 31, 2022 at 6:32 am

      5 stars
      Our family loves gnocchi! We can't wait to give this a try!

      Reply
    4. Suja md says

      March 31, 2022 at 5:45 am

      5 stars
      We really like this recipe. Never knew it was this easy to make. Will be trying without further delay!

      Reply
    5. Andrea says

      March 31, 2022 at 5:38 am

      5 stars
      Love this one pot meal. Perfect to add to the weeknight rotation. My family loved it!

      Reply
    6. Carrie Robinson says

      March 30, 2022 at 11:21 pm

      5 stars
      Oooooo... I just love gnocchi! And I am all about that crispy prosciutto! 🙂

      Reply
    7. Heather Perine says

      March 30, 2022 at 11:19 pm

      5 stars
      Love gnocchi! And this dinner was so simple and so flavorful. The prosciutto made all the difference!

      Reply
    8. Deepti says

      March 01, 2022 at 5:09 am

      5 stars
      My family loves lemon appetizers. This one looks delicious! I would need to convert it into veggie version. Will the same recipe work for it or do I need any change? Thanks for sharing it.

      Reply
      • Elizabeth.cipolla1 says

        March 01, 2022 at 4:29 pm

        Great! Yes, the same recipe would work just omit the prosciutto and add your favorite roasted veggies at the end!

        Reply

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