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Brown Butter Gnocchi with Asparagus and Prosciutto

Pillowy gnocchi and roasted asparagus tossed in a rich nutty brown butter sauce with shallots, sage, and lemon, topped with crispy prosciutto and Parmesan. Ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 439
Ingredients Equipment Method Notes

Ingredients
  

  • 2 oz prosciutto thin slices
  • 1 lb asparagus woody ends snapped off, chopped into 1 to 2 inch pieces
  • 2 tsp olive oil for asparagus
  • 1 lb gnocchi shelf-stable, found in pasta aisle
  • 6 tbsp salted butter
  • 1 medium shallot chopped
  • 1 tsp rubbed sage or 2 tsp fresh sage
  • 0.25 tsp salt plus more to taste
  • 2 tsp fresh lemon juice 2 to 3 tsp to taste
  • 0.25 cup Parmesan cheese freshly shredded, for garnish

Equipment

  • Baking sheet
  • 12-inch skillet
  • Medium pot
  • Slotted spoon

Method
 

  1. Preheat oven to 400 degrees F. Lay prosciutto flat on a greased baking sheet. Bake for 5 to 7 minutes until crispy. Remove, crumble, and set aside.
  2. Snap ends off asparagus and chop into 1 to 2 inch pieces. Spread on baking sheet, drizzle with 2 tsp olive oil, season with salt and pepper. Bake at 400 degrees F for 9 to 10 minutes until fork-tender.
  3. Bring 1 quart of water to a boil. Separate gnocchi with fingers before adding. Drop all at once and stir. Cook until gnocchi float to the top, about 2 to 3 minutes. Remove with slotted spoon.
  4. In a 12-inch skillet, melt butter over medium heat, stirring occasionally. After 2 to 4 minutes butter will foam and brown swirls will appear. Turn off heat immediately when nutty aroma develops.
  5. Add chopped shallot to the browned butter and stir. Add sage, 1/4 tsp salt, and lemon juice. Stir to combine.
  6. Add cooked gnocchi and roasted asparagus to the skillet. Toss gently to coat. Reheat over low for 1 to 2 minutes if needed. Season to taste.
  7. Top with crumbled prosciutto and freshly shredded Parmesan. Serve immediately.

Notes

Watch the butter closely once it foams. Remove from heat immediately when you see brown swirls and smell a nutty aroma. Do not freeze leftovers. Store refrigerated for 3 to 4 days. Keep prosciutto separate for best texture. Substitute 1/2 small red onion for the shallot if needed.