Gnocchi with Proscuitto

Gnocchi with Prosciutto

 

Prep time: 30 Min

Cook time: 10 Min

Total time: 40 Min

Source:  Adapted from Alexandra Cooks

 

Ingredients

 

• 4 ounces thinly sliced prosciutto
• 15 sage leaves
• Freshly ground pepper
• Salt
• 1/2 stick unsalted butter
• Garnish: Parmesan Cheese

 

Instructions

 

1. Bring a pot of salted water to boil. Boil your gnocchi, and as soon as it floats, remove to a foil lined baking sheet while you prepare what you need.
2. Place the prosciutto into a preheated nonstick pan over medium heat and cook until crispy, turning frequently. Set pieces aside as they are done and when they are cool enough to handle, tear into bite size pieces and set aside. Wipe out the pan to cook the gnocchi.
3. When the gnocchi have finished boiling, add the 1/2 stick butter to a non-stick pan that has been pre-heated to a medium-to-medium high heat. While that starts sizzling and melting, add the sage leaves and allow them to sizzle and fry for about 2-3 minutes or when moving them around with a tong, they are stiff, which indicates they are done. You should not leave them long enough for them to turn brown.
4. Add the gnocchi to the butter and swirl everything around so it is coated well, lower the heat, and allow the butter to brown and become nutty flavored.
5. Plate the gnocchi, add some of the fried sage leaves and put as much prosciutto on it as you wish. This is an amazing flavor combo and something I can eat week

 

 

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Notes:

May 20, 2023

 

I adore gnocchi. IDK - I have made my own a few times, but honestly World Market has the best gnocchi, and it is just too easy. My favorite is they have a flavor called porcini and truffle. It is so good! I will make my own next time; it is just too easy not to. I saw this and had to have it. Inspired/Adapted by Alexandra Cooks.

 

Note to self: Really clean the pan after cooking the prosciutto. I let it get a smidge too hot which you can see left these tiny little specks of just about burned oil from it. It did not affect the taste in any way.

 

All Photographs Copyright Tink's Kitchen and JSGrey