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Savory Brown Butter Asparagus Gnocchi Recipe with Crispy Prosciutto

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A quick and delicious gnocchi dish featuring nutty brown butter, tender asparagus, and crispy prosciutto for a perfect balance of flavors and textures.

Ingredients

Scale
  • 1 lb (450 g) frozen potato gnocchi
  • 1 bunch (about 1/2 lb or 225 g) asparagus, trimmed and cut into 1-inch pieces
  • 4 tbsp (60 g) unsalted butter
  • 4 oz (115 g) prosciutto, thinly sliced
  • 2 cloves garlic, minced
  • 1 tsp fresh thyme leaves (optional)
  • 1/4 cup (25 g) freshly grated Parmesan cheese
  • Salt and black pepper, to taste
  • Lemon zest from 1 small lemon (optional)

Instructions

  1. Prepare the asparagus: Rinse and trim 1 bunch of asparagus, cutting the stalks into 1-inch pieces. Set aside.
  2. Cook the gnocchi: Bring a medium pot of salted water to a boil. Add 1 lb (450 g) frozen gnocchi and cook until they float to the surface, about 2–3 minutes. Use a slotted spoon to transfer gnocchi to a plate, letting excess water drain.
  3. Crisp the prosciutto: Heat a large skillet over medium heat. Lay 4 oz (115 g) thinly sliced prosciutto in a single layer. Cook until crispy and browned, about 2–3 minutes per side. Remove and drain on paper towels, then crumble into bite-size pieces.
  4. Brown the butter: In the same skillet, reduce heat to medium-low and add 4 tbsp (60 g) unsalted butter. Swirl it gently until it foams and turns golden brown with a nutty aroma (about 3–4 minutes). Once browned, add 2 minced garlic cloves and 1 tsp fresh thyme leaves, sautéing for 30 seconds until fragrant.
  5. Sauté asparagus: Add the asparagus pieces to the skillet with browned butter and garlic. Cook for 4–5 minutes until tender-crisp and bright green. Season lightly with salt and pepper.
  6. Combine gnocchi: Add the cooked gnocchi to the skillet, tossing gently to coat in the brown butter and mix with asparagus. Let gnocchi cook undisturbed for a minute to get a slight golden crust, then toss again. Adjust seasoning as needed.
  7. Finish and serve: Remove skillet from heat. Sprinkle crumbled crispy prosciutto over the gnocchi and asparagus. Add lemon zest from 1 small lemon and freshly grated Parmesan cheese (1/4 cup or 25 g). Toss lightly and serve immediately.

Notes

Watch the butter carefully when browning to avoid burning. Use thin slices of prosciutto for best crispiness. Let gnocchi rest briefly in the pan to develop a slight crust. Lemon zest adds brightness to cut through richness. For leftovers, reheat in a skillet to maintain texture.

Nutrition

Keywords: brown butter, asparagus, gnocchi, prosciutto, crispy, quick dinner, easy recipe, spring vegetables, comfort food

Find it online: https://flurpchef.com/savory-brown-butter-asparagus-gnocchi-recipe-with-crispy-prosciutto-easy-and-delicious/