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Brown butter gnocchi with asparagus and prosciutto in a cast iron skillet topped with freshly grated Parmesan cheese

Brown Butter Gnocchi with Asparagus and Prosciutto

Rich, pillowy gnocchi tossed with roasted asparagus and crispy prosciutto in a nutty brown butter lemon sauce. A satisfying one-skillet dinner ready in 28 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: 470
Ingredients Equipment Method Notes

Ingredients
  

  • 2 oz prosciutto thinly sliced
  • 1 lb asparagus woody ends snapped off, chopped into 1-2 inch pieces
  • 2 tsp olive oil extra virgin preferred
  • salt and black pepper to taste
  • 1 lb gnocchi store-bought
  • 6 tbsp salted butter
  • 1 medium shallot finely chopped
  • 1 tsp rubbed sage or 2 tsp fresh sage
  • 1/4 tsp salt
  • 2-3 tsp fresh lemon juice always use fresh, not bottled
  • Parmesan cheese freshly grated, to garnish

Equipment

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

Method
 

  1. Preheat your oven to 400 degrees F. Grease a baking sheet with oil or nonstick spray. Lay each prosciutto slice flat without overlapping. Bake for 5-7 minutes until crispy, checking at 5 minutes. Remove and crumble into bite-size pieces. Set aside.
  2. Chop the asparagus into 1-2 inch pieces after snapping off the woody ends. Spread on the same baking sheet. Drizzle with 2 tsp olive oil, rub to coat, and sprinkle with salt and pepper. Roast at 400 degrees F for 9-10 minutes until fork-tender.
  3. Bring about a quart of salted water to a boil. Separate gnocchi pieces with your fingers and drop them all in at once. Stir gently. Remove immediately with a slotted spoon the moment they float to the surface.
  4. Melt butter in a 12-inch skillet over medium heat. Stir occasionally until it foams and turns golden brown with a nutty aroma, about 2-4 minutes. Pull off heat immediately.
  5. Add the chopped shallot to the hot brown butter and stir. Add sage, 1/4 tsp salt, and fresh lemon juice. Stir to combine.
  6. Add the drained gnocchi and roasted asparagus to the skillet. Toss gently to coat in the sauce. Reheat over low for 1-2 minutes if needed. Taste and adjust salt and pepper. Serve topped with crumbled prosciutto and freshly grated Parmesan.

Notes

Do not freeze this dish as gnocchi, asparagus, and prosciutto all lose texture after thawing. Leftovers keep in the refrigerator for 3-4 days. Reheat gently in a skillet with a splash of water or broth. Substitute red onion for shallot if needed.