Crispy Gnocchi with Brown Butter, Sage & Prosciutto
This dish is everything you want on a cool Tassie evening. Crispy, buttery gnocchi with that hit of lemon and sage. Recipe courtesy of The Savory Cipolla.
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Cooking tools:
- Nonstick skillet
- Paper towel
- Plate
- Stove
- Slotted spoon
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Pot
- Measuring spoon
- Spoon
- Grater
- Tongs
- Serving platter
Ingredients
- 1kg gnocchi (fresh or frozen)
- 60g prosciutto, thinly sliced
- 90g unsalted butter (6 tbsp)
- 10 fresh sage leaves, chopped
- 2 garlic cloves, finely chopped
- 3 tsp lemon juice
- olive oil, for frying
- salt
- freshly cracked black pepper
- freshly grated parmesan, to serve
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