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Crispy Baked Gnocchi with Brown Butter Sage and Prosciutto

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A quick and easy recipe featuring crispy baked potato gnocchi tossed in nutty brown butter with crisp sage and salty prosciutto, perfect for cozy dinners and crowd-pleasing meals.

Ingredients

Scale
  • 1 pound (450g) potato gnocchi, store-bought or homemade
  • 4 tablespoons (60g) unsalted butter
  • 12–15 fresh sage leaves, whole
  • 4 ounces (115g) prosciutto, sliced thinly and torn into bite-sized pieces
  • 2 cloves garlic, minced
  • ½ cup (50g) freshly grated Parmesan cheese
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon (15ml) olive oil

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a mixing bowl, drizzle 1 tablespoon olive oil over the gnocchi. Add a pinch of salt and freshly ground black pepper. Toss gently until each piece is lightly coated.
  3. Spread the coated gnocchi in a single layer on a rimmed baking sheet lined with parchment paper or a silicone mat. Make sure they’re spaced out.
  4. Bake for 20-25 minutes on the middle rack, flipping the gnocchi halfway through baking to ensure even browning.
  5. While the gnocchi bakes, melt the butter in a nonstick skillet over medium heat. After 3-4 minutes, when it foams and starts to brown with a nutty aroma, remove from heat and add the sage leaves and minced garlic. Stir gently for about 30 seconds until the leaves crisp up.
  6. In the same skillet, quickly crisp the torn prosciutto pieces for 1-2 minutes until slightly crunchy. Remove and drain on paper towels.
  7. Remove the baked gnocchi from the oven and transfer to a serving dish. Drizzle the brown butter and sage mixture over the top.
  8. Sprinkle the crispy prosciutto pieces and freshly grated Parmesan cheese generously over everything. Toss lightly to coat or serve layered.
  9. Taste and add extra salt or pepper if needed. Serve immediately while still warm and crispy.

Notes

Use high heat (425°F) for crispiness and avoid overcrowding the gnocchi on the baking sheet. Flip halfway through baking for even browning. Watch the butter carefully to avoid burning. Fresh sage crisps better than dried. For dairy-free, substitute butter and cheese with plant-based alternatives. Leftovers keep well refrigerated for up to 2 days and reheat best in a skillet or oven to maintain crispiness.

Nutrition

Keywords: gnocchi, baked gnocchi, brown butter, sage, prosciutto, crispy gnocchi, easy dinner, comfort food, Italian recipe

Find it online: https://fuzzyforker.com/crispy-baked-gnocchi-with-brown-butter-sage-and-prosciutto-recipe-easy-guide/