Ingredients
Method
Crisp the Prosciutto
- Place a large skillet over medium heat. Lay the prosciutto slices in a single layer without overlapping. Cook for 2–3 minutes, turning once, until the fat renders and the slices darken and crisp at the edges. Transfer to a paper towel-lined plate. The prosciutto will continue to crisp as it cools, so remove it just before it turns too dark. Lightly crack black pepper over it while warm if desired.
Cook the Gnocchi
- Bring a large pot of generously salted water to a rolling boil. Add the gnocchi and stir once to prevent sticking. Cook until they float to the surface, then continue cooking for about 60 seconds more to ensure the centers are heated through. Before draining, reserve 180 ml of the starchy gnocchi water — this is essential for emulsifying the sauce. Drain and set aside.
Brown the Butter and Fry the Sage
- Wipe out the skillet and return it to medium heat. Add the butter and smashed garlic cloves. Once melted, allow the butter to foam; this is the milk solids separating. Add the sage leaves and cook, swirling the pan frequently. The sage will crisp and darken slightly while infusing the butter. Continue cooking until the butter turns golden-brown and smells deeply nutty, about 3–5 minutes. Watch carefully — brown butter goes from perfect to burnt in seconds. Remove and discard the garlic cloves once fragrant.
Toss Gnocchi in the Sauce
- Immediately add the drained gnocchi to the browned butter. Toss to coat, allowing some pieces to develop light golden edges. Add 60 ml of the reserved gnocchi water and toss vigorously. The water and butter will emulsify into a glossy sauce. Add more water, 30 ml at a time, as needed. Cook 1–2 minutes, tossing constantly, until the sauce thickens slightly and clings to each piece instead of pooling in the pan.
Finish and Serve
- Remove the skillet from heat. Add the lemon zest and Parmigiano-Reggiano, tossing quickly so the cheese melts smoothly into the sauce. Crumble the crispy prosciutto over the gnocchi and gently fold it in. Finish with toasted hazelnuts if using, a pinch of flaky sea salt, and freshly ground black pepper. Serve immediately while glossy and hot.
Notes
- Use a light-colored skillet if possible. Brown butter is judged by color and aroma, and in a dark pan you’ll miss the exact moment it turns nutty instead of bitter.
- Do not rush the butter. You’re waiting for the milk solids to toast — that’s where the flavor lives. Pull it too early and it tastes flat; too late and it’s burnt.
- Cheese always goes in off heat. High heat will cause it to clump or tighten instead of emulsifying into a smooth sauce.
- If the sauce feels thin, keep tossing over heat for 30–60 seconds. If it feels tight or greasy, add gnocchi water 30 ml at a time until glossy and cohesive. The starch is what transforms browned butter into an actual sauce.
- For maximum texture contrast, serve immediately. Gnocchi loses its crisp edges as it sits.