Soft Gnocchi In Brown Butter Sage With Crispy Prosciutto

Some dishes rely on contrast for magic: this one pairs pillowy-soft gnocchi with a sauce of nutty brown butter, crispy fried sage , and golden shards of prosciutto.

The gnocchi are boiled for tenderness, then lightly pan-fried just to coat them in richness—resulting in a dish that’s comforting yet elegant , with pops of texture from the crispy toppings.

Ready in 20 minutes, it’s the kind of meal that feels indulgent without fuss. Like this Roasted Butternut Squash & Sausage with Gluten-Free Penne Pasta, also made with brown butter sage.

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Why This Method Works

Boiled gnocchi stay tender with no risk of gummy or uneven textures.

Pan-frying adds flavor. A quick toss in the brown butter sage gives richness without demanding crispiness.

Prosciutto and sage both provide crunch. Fried until crisp, they’re the textural counterpoint to the soft gnocchi.

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Cook’s Notes For Your Success

Don’t overcook the gnocchi. Boil just until they float, about 1-2 minutes, then drain well.

When making the brown butter, be sure to stir or swirl the pan constantly over medium heat until it smells nutty and turns amber.

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This dish is all about harmony as the soft gnocchi soak up the brown butter, while the crispy sage and prosciutto add excitement. It’s a reminder that sometimes, the best textures are the ones you don’t expect.

Soft Gnocchi In Brown Butter Sage With Crispy Prosciutto

2 pounds gnocchi (frozen or fresh)

3 ounce package prosciutto, thinly sliced into strains

6 tablespoon unsalted butter

10 large fresh sage leaves, torn 

1 tablespoon lemon juice

2 garlic cloves, minced 

salt and pepper to taste

In a medium non-stick skillet over medium-high heat, add the strains of prosciutto and sauté until crispy. 

Remove the prosciutto pieces and let them drain on a paper towel-lined plate. Set aside. Reserve skillet for making brown butter.

Meanwhile, cook the gnocchi according to package instructions. When done drain and set aside.

Place butter in reserved skillet 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 do not let the butter burn.

Next, add the minced garlic, lemon juice, and chopped sage leaves to the brown butter. Let simmer for 15- 30 seconds until the garlic has warmed and becomes fragrant.

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Take the garlic butter lemon sage sauce off the heat. Add the pillow-soft gnocchi to the pan and toss until evenly coated in the brown butter sage sauce.

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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.

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Try These Gnocchi Favorites

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