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Brown Butter Gnocchi with Asparagus and Prosciutto from The Food Charlatan
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5 from 3 votes

Asparagus and Gnocchi in Brown Butter Sauce

This easy 30 minute dinner features rich gnocchi with roasted asparagus and crispy prosciutto, all in a brown butter lemon sauce. Perfect for making dinner together at home for Valentine's Day! Or for yourself, any day. Because brown butter. 
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 Servings
Calories: 439kcal
Author: The Food Charlatan

Ingredients

  • 2 ounces prosciutto
  • 1 pound asparagus
  • 2 teaspoons olive oil
  • salt and pepper
  • 1 pound gnocchi
  • 6 tablespoons salted butter
  • 1 medium shallot chopped
  • 1 teaspoon rubbed sage or 2 teaspoons fresh
  • 1/4 teaspoon salt
  • 2-3 teaspoons fresh lemon juice
  • Parmesan cheese to garnish

Instructions

  • Preheat your oven to 400 degrees F.
  • Grease a baking sheet with oil or nonstick spray. Lay each slice of prosciutto individually on the baking sheet. Bake for 5-7 minutes, or until it reaches your optimal crispiness level. This is something only you can determine, so pay attention. Slice, crumble, or tear the prosciutto into bite size pieces.
  • Meanwhile, wash the asparagus and snap off the woody ends. Chop the asparagus into bite size (1-2 inch) pieces. Add the asparagus to a baking sheet (you can use the same one if your prosciutto is done--remove the prosciutto to a plate first.)
  • Drizzle 2 teaspoons of oil over the asparagus, and rub it around with your hand to make sure it's all coated. Sprinkle with salt and pepper.
  • Bake at 400 for 9-10 minutes. The asparagus is done when it can easily be speared with a fork. It is slightly over done but still delicious if it looks like the asparagus in these photos. (oops.)
  • Bring about a quart of water to a pot and heat to a boil. Open the package of gnocchi and use your fingers to separate them from each other; I put them in a bowl (this is so they don't stick together).
  • When the water is boiling, dump the separated gnocchi in all at once and stir. Leave the burner on high. When the gnocchi float to the top, they are done. Remove with a slotted spoon. Hopefully you can add them straight to the sauce:
  • Meanwhile, in a 12-inch skillet, melt the butter over medium heat. You can cut the butter into smaller pieces if you would like this to go faster. Stir the butter occasionally until it starts to foam and you see brown swirls in the white foam, see photo. It should take about 2-4 minutes.
  • When the butter is brown, turn off the heat and immediately add the chopped shallot. Stir, then add the sage, salt, and fresh lemon juice.
  • Add the cooked gnocchi and asparagus. Stir to coat. Reheat on the stove for a minute or two if necessary. Season to taste with salt and pepper.
  • Top with the the prosciutto and shredded Parmesan cheese.

Notes

Gnocchi can be found in the pasta aisle. It is not refrigerated, at least not that I've seen.
You can sub 1/2 a small red onion for the shallot.

Nutrition

Serving: 1cup | Calories: 439kcal | Carbohydrates: 46g | Protein: 9g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 55mg | Potassium: 286mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1389IU | Vitamin C: 8mg | Calcium: 59mg | Iron: 7mg