Recipe: Potato Gnocchi with Brown Butter, Crispy Prosciutto and Sage

Ingredients

Preheat the oven to 400°F and prepare the potatoes by rinsing and poking holes in them before baking for about 1 hour until tender.
Once cooled slightly, scoop out the flesh of the potatoes and rice it onto a baking sheet.
Melt 2 tablespoons of butter and mix it with the egg, Parmigiano, and salt, then drizzle this mixture over the warm riced potatoes and sprinkle with flour.
Gently work the mixture into a soft dough, adding more flour if necessary, then form into a disk and cut into slices, rolling each into balls.
On a floured surface, roll each ball into a snake and cut into pieces, shaping each piece using a gnocchi paddle or fork.
Boil salted water and cook the gnocchi in batches until they float, then transfer them to an oiled baking sheet.
In a frying pan, cook the prosciutto until crispy, then remove and add the remaining butter and sage to fry until crisp.
Let the butter brown slightly, then add the gnocchi, stirring gently to coat, and cook until heated through and golden.
Crumble the prosciutto into the pan, season with salt and pepper, and serve garnished with fried sage and additional Parmigiano.

Servings

Calories

400

Total fat

20g

Total carbohydrates

40g

Total protein

15g

Sodium

600mg

Cholesterol

80mg