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
Scale
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.
