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Savory Brown Butter Sage Potato Gnocchi Recipe with Crispy Prosciutto Made Easy

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This recipe features tender potato gnocchi coated in nutty brown butter and crispy sage, topped with crunchy prosciutto for a cozy yet elegant meal that’s quick and easy to prepare.

Ingredients

Scale
  • 2 pounds russet potatoes, peeled and quartered
  • 1 ½ to 2 cups all-purpose flour, plus extra for dusting
  • 1 large egg, lightly beaten
  • ½ teaspoon salt
  • 6 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • Salt and freshly ground black pepper, to taste
  • 4 ounces prosciutto slices, torn into bite-sized pieces
  • Optional: freshly grated Parmesan cheese
  • Optional: chopped fresh parsley or extra sage leaves

Instructions

  1. Place peeled and quartered russet potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until fork-tender, about 20-25 minutes. Drain and let steam dry for 5 minutes.
  2. While still warm, pass potatoes through a ricer or mash until smooth. Spread out to cool slightly, about 10 minutes.
  3. Sprinkle salt and about 1 ½ cups flour over cooled potatoes. Add beaten egg and gently mix and knead until dough forms a soft, slightly sticky ball. Add more flour if needed, but avoid overworking.
  4. Divide dough into 4 pieces. Roll each into a ¾ inch thick rope. Cut into 1-inch pieces. Optionally, roll pieces over the back of a fork to create ridges.
  5. Bring a large pot of salted water to a boil. Cook gnocchi in batches, stirring gently. When gnocchi float (2-3 minutes), cook an additional 30 seconds, then remove with a slotted spoon and drain.
  6. In a large skillet, melt butter over medium heat until golden brown and nutty, about 4-5 minutes. Add sage leaves and cook 1 minute until crisp. Season with salt and pepper.
  7. In a separate skillet, cook torn prosciutto over medium heat until crisp, about 3-4 minutes. Drain on paper towels.
  8. Add cooked gnocchi to brown butter sage sauce and toss gently to coat. Plate and sprinkle crispy prosciutto on top. Garnish with Parmesan and parsley if desired.

Notes

Use starchy russet potatoes for light gnocchi. Avoid overworking dough to prevent toughness. Watch brown butter closely to avoid burning. Cook gnocchi in small batches to prevent sticking. Toss gnocchi in brown butter sauce for extra flavor. For gluten-free, substitute flour with gluten-free blend. For dairy-free, use vegan butter but flavor will differ.

Nutrition

Keywords: gnocchi, brown butter, sage, prosciutto, potato gnocchi, crispy prosciutto, easy dinner, comfort food, quick recipe

Find it online: https://avabake.com/savory-brown-butter-sage-potato-gnocchi-recipe-with-crispy-prosciutto-made-easy/