Brown Butter Sage Gnocchi with Roasted Chestnuts and Crispy Prosciutto
Golden-brown pillow-like gnocchi are coated in a glossy, nutty brown-butter sauce studded with toasted chestnuts and crisp shards of prosciutto. The sage leaves fry until lacy and fragrant, adding a crisp herbal note while a squeeze of lemon brightens the rich finish.
Swap-in tips: use store-bought potato gnocchi for a 20–25 minute shortcut or make simple ricotta gnocchi for a lighter texture. Substitute roasted packaged chestnuts with toasted walnuts or hazelnuts if fresh chestnuts aren’t available. For a vegetarian version, omit the prosciutto and add 60 g more toasted walnuts and 30 g grated Pecorino.
Serve this dish for a cozy October dinner, a seasonal date-night main, or scaled up as an impressive fall side for holiday gatherings. Pair with a crisp white wine like Pinot Grigio or a light red such as Gamay; leftovers reheat gently in a skillet to retain the crisp texture.
How to Make It
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1
Bring a large pot of salted water to a gentle boil.
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2
Heat a large skillet over medium heat and add the prosciutto in a single layer; cook 2–3 minutes per side until crisp. Transfer to a paper towel-lined plate and set aside. Reserve 1 tablespoon rendered prosciutto fat in the pan if present.
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3
Add olive oil to the skillet and return to medium heat. Add shallot and cook 2–3 minutes until softened. Add garlic and cook 30 seconds until fragrant.
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4
Push shallot and garlic to the side; add butter to the skillet and cook, swirling occasionally, until it foams and then browns lightly with a nutty aroma, about 2–3 minutes. Watch closely to avoid burning.
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5
Meanwhile, add gnocchi to the boiling water and cook according to package directions until they float and are tender, 2–4 minutes. Use a slotted spoon to transfer gnocchi directly into the skillet with the brown butter.
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6
Toss the gnocchi gently in the brown butter to coat. Add roasted chestnuts, lemon zest, lemon juice, salt, and pepper. Cook 2–3 minutes, letting some gnocchi develop golden crusts on the bottom.
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7
In a small skillet, heat 1 tablespoon butter over medium-high and fry the sage leaves 10–20 seconds until crisp; drain on paper towels.
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8
Fold half the grated Parmesan into the gnocchi. Crumble or slice the crispy prosciutto and add most to the pan, reserving a little for garnish.
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9
Serve the gnocchi divided among plates, sprinkle with remaining Parmesan, the reserved prosciutto, and the fried sage leaves. Finish with an extra grind of black pepper and a final squeeze of lemon if desired.
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