If you’re craving a dish that’s bursting with fresh, vibrant flavors and a touch of indulgence, then this Asparagus and Gnocchi in Brown Butter Sauce Recipe is absolutely for you. It combines tender gnocchi with perfectly roasted asparagus and crispy prosciutto, all enveloped in a nutty, fragrant brown butter sauce that’s brightened with sage and lemon. This recipe is a delightful balance of textures and tastes, easy enough for a weeknight dinner yet special enough to impress guests or treat yourself.
Ingredients You’ll Need
Don’t let the simplicity of these ingredients fool you! Each one plays a vital role in building the dish’s wonderful flavor and texture—whether it’s the creamy gnocchi, the fresh crispness of asparagus, or the rich nuttiness of the brown butter sauce.
- 2 ounces prosciutto: Adds a salty, crispy punch that contrasts beautifully with the soft gnocchi.
- 1 pound asparagus: Fresh and green, this gives the dish a vibrant color and a satisfying snap.
- 2 teaspoons olive oil: Used for roasting the asparagus, helping it caramelize without losing its brightness.
- Salt and pepper: Essential for seasoning at every stage to balance and enhance all flavors.
- 1 pound gnocchi: Pillowy and light, they soak up the brown butter sauce perfectly.
- 6 tablespoons salted butter: The star of the sauce, browned to develop deep, nutty flavors.
- 1 medium shallot (chopped): Adds a mild onion sweetness that mellows beautifully in the warm butter.
- 1 teaspoon rubbed sage (or 2 teaspoons fresh): Offers an earthy, aromatic note that complements the brown butter.
- 1/4 teaspoon salt: To fine-tune the seasoning in the sauce.
- 2-3 teaspoons fresh lemon juice: Brings a bright, fresh contrast to the richness.
- Parmesan cheese (to garnish): Adds a salty, nutty finish that pulls everything together.
How to Make Asparagus and Gnocchi in Brown Butter Sauce Recipe
Step 1: Crisp the Prosciutto
Start by preheating your oven to 400 degrees F. Lay your prosciutto slices flat on a greased baking sheet and bake them until they reach your desired crispiness, generally 5 to 7 minutes. Watch closely here because getting that perfect crisp will add a fabulous texture contrast later on. Once done, tear or crumble the prosciutto into bite-sized pieces and set aside.
Step 2: Roast the Asparagus
While the prosciutto is baking, wash and trim the asparagus by snapping off the woody ends. Chop the stalks into 1 to 2-inch pieces—you want manageable bites. After removing the prosciutto, coat the asparagus with olive oil, salt, and pepper, then spread them out evenly on the baking sheet. Roast at 400 degrees F for 9 to 10 minutes until fork-tender but still vibrant. This gentle roasting brings out their natural sweetness while keeping that fresh snap.
Step 3: Cook the Gnocchi
Bring about a quart of water to a rolling boil. Separate the gnocchi so they don’t clump together, then drop them in. When gnocchi float to the surface, they are perfectly cooked—usually just a minute or two. Scoop them out with a slotted spoon and get them ready to join the sauce without delay for best texture.
Step 4: Make the Brown Butter Sauce
In a large skillet over medium heat, melt the butter slowly, stirring occasionally. You’ll know it’s ready when the butter foams and you see those beautiful brown swirls forming in the foam, which takes about 2 to 4 minutes. Immediately turn off the heat and stir in the chopped shallot to soften slightly, then add the sage, salt, and a few teaspoons of fresh lemon juice for that zesty freshness.
Step 5: Combine and Finish
Gently toss the cooked gnocchi and roasted asparagus into the brown butter sauce, making sure everything gets coated in that luscious mixture. Warm through for a minute or two if needed, and season to taste with salt and pepper. Finally, sprinkle over the crispy prosciutto pieces and top with a generous handful of grated Parmesan cheese.
How to Serve Asparagus and Gnocchi in Brown Butter Sauce Recipe
Garnishes
Elevate this dish with a fresh shower of Parmesan as the crowning glory. You can also add a few fresh sage leaves or a light drizzle of extra virgin olive oil to finish it off with a gentle gleam and earthy aroma. A sprinkle of cracked black pepper adds a final kick.
Side Dishes
This recipe stands wonderfully on its own, but if you want to round out the meal, consider serving it alongside a crisp green salad with lemon vinaigrette or some crusty garlic bread to mop up any extra brown butter sauce. A simple steamed vegetable or roasted cherry tomatoes would also complement the flavors perfectly.
Creative Ways to Present
For a dinner party or special occasion, present this dish in individual shallow bowls to showcase the colors and textures. Garnish with edible flowers or microgreens to add a touch of elegance. You might also layer the gnocchi and asparagus in a shallow baking dish, finish with cheese, and briefly broil it for a golden crust on top.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the fridge for up to 2 days. The gnocchi might absorb some sauce and soften a bit, but reheating gently will bring back much of the original texture.
Freezing
This dish is best enjoyed fresh, but you can freeze cooked gnocchi separately before adding the sauce, as gnocchi freeze and thaw better on their own. Wrap them tightly and freeze up to 1 month. Avoid freezing the entire assembled dish because the asparagus might get mushy.
Reheating
To reheat leftovers, warm gently in a skillet over medium-low heat, stirring occasionally to prevent sticking. You can add a small knob of butter or a splash of water to loosen the sauce if needed. Microwave reheating tends to make the gnocchi dense, so stovetop is preferred.
FAQs
Can I use frozen gnocchi for this Asparagus and Gnocchi in Brown Butter Sauce Recipe?
Absolutely! Frozen gnocchi works well; just add an extra minute to cooking time. Avoid thawing beforehand and cook them straight from frozen by tossing into boiling water.
What can I substitute for prosciutto?
If prosciutto isn’t your preference, crispy bacon or pancetta can be excellent alternatives. They provide a similar salty, savory crunch that complements this dish beautifully.
Is it necessary to roast the asparagus in the oven?
Roasting brings out the asparagus’s natural sweetness and adds a slight caramelization that balances the rich sauce, but you can lightly sauté it in olive oil if you prefer a quicker method. Just keep it tender-crisp.
Can I make this dish vegan or dairy-free?
You can substitute butter with a plant-based alternative and skip the Parmesan or use a vegan cheese. For prosciutto, try smoky roasted mushrooms or seasoned tofu crumbles for texture and umami.
How do I know when the brown butter is ready?
Watch for the butter to melt, foam, then turn a light golden brown with fragrant nutty aromas. The milk solids will sink and brown, creating those signature swirls. Remove from heat immediately to prevent burning.
Final Thoughts
This Asparagus and Gnocchi in Brown Butter Sauce Recipe holds a special place in my kitchen rotation because it’s both comforting and fresh, effortlessly elegant but simple to make. The combination of flavors and textures will charm your taste buds and quickly make this dish one of your favorites too. Don’t hesitate to give it a try—once you do, you’ll find it’s a real crowd-pleaser that shines any night of the week!
Print
Asparagus and Gnocchi in Brown Butter Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 4 to 4 servings
- Category: Main Course
- Method: Baking and Stovetop
- Cuisine: Italian
Description
This Asparagus and Gnocchi in Brown Butter Sauce recipe features tender gnocchi and roasted asparagus tossed in a nutty brown butter sauce infused with shallots, sage, and a splash of fresh lemon juice. Crispy prosciutto and Parmesan cheese add a delightful savory finish to this quick and elegant Italian-inspired dish, perfect for a comforting weeknight meal.
Ingredients
Meats
- 2 ounces prosciutto
Vegetables
- 1 pound asparagus
- 1 medium shallot, chopped
Pantry
- 2 teaspoons olive oil
- salt, to taste
- pepper, to taste
- 1 teaspoon rubbed sage (or 2 teaspoons fresh)
- 1/4 teaspoon salt
- 2–3 teaspoons fresh lemon juice
- 1 pound gnocchi
Dairy
- 6 tablespoons salted butter
- Parmesan cheese (to garnish)
Instructions
- Preheat Oven: Preheat your oven to 400 degrees F to prepare for roasting the prosciutto and asparagus.
- Crisp the Prosciutto: Grease a baking sheet with oil or nonstick spray. Lay each slice of prosciutto individually on the sheet and bake for 5-7 minutes until crisp. Remove and crumble or tear into bite-sized pieces.
- Prepare Asparagus: Wash asparagus, snap off woody ends, and chop into 1-2 inch pieces. Transfer to a baking sheet, preferably the one used for prosciutto after removing prosciutto pieces.
- Toss Asparagus: Drizzle 2 teaspoons olive oil over asparagus and rub to coat evenly. Season with salt and pepper.
- Roast Asparagus: Bake at 400°F for 9-10 minutes until tender and fork-tender.
- Boil Water for Gnocchi: Bring about 1 quart of water to a boil in a pot.
- Separate and Cook Gnocchi: Separate gnocchi pieces and add them to boiling water all at once. Stir gently. When gnocchi float to the top, they are cooked. Remove them with a slotted spoon.
- Brown the Butter: In a 12-inch skillet over medium heat, melt 6 tablespoons salted butter, stirring occasionally until it foams and develops brown swirls (2-4 minutes).
- Add Aromatics: Remove skillet from heat and immediately stir in chopped shallot, sage, salt, and fresh lemon juice.
- Combine Ingredients: Add cooked gnocchi and roasted asparagus to skillet. Stir well to coat in brown butter sauce. Reheat gently on stove if needed. Adjust seasoning with salt and pepper as desired.
- Serve and Garnish: Top the dish with crispy prosciutto pieces and a generous sprinkle of shredded Parmesan cheese before serving.
Notes
- You can adjust the crispiness of the prosciutto by baking it for a shorter or longer time according to your preference.
- Fresh sage can be substituted with rubbed sage if fresh is not available.
- If the gnocchi sticks together, gently separate with your fingers before boiling to avoid clumping.
- Use salted butter as specified for balanced flavor, but adjust added salt accordingly.
- The brown butter sauce should be watched carefully to avoid burning; it should smell nutty and have a light brown color.
- Feel free to add a squeeze of additional lemon juice for extra brightness to the dish when serving.
