Italian Prosciutto and Spinach Gnocchi with Sage Butter
Gnocchi finished with sage brown-butter prosciutto, cooked by frying sage until crisp, browning garlic and tossing with gnocchi.
- 400 g fresh potato gnocchi
- 80 g prosciutto slices
- 150 g organic baby spinach
- 50 g organic butter
- 12 pieces fresh sage leaves
- 60 g parmesan cheese
- 100 ml organic double cream
- 2 pieces garlic cloves
- 2 g black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Bring a large pot of salted water to boil. Cook gnocchi according to package instructions until they float.
- Step 2
Meanwhile, tear prosciutto into bite-sized pieces. Mince garlic finely.
- Step 3
Heat butter in a large pan over medium heat. Add sage leaves and fry until crispy, about 2 minutes.
- Step 4
Add garlic and cook for 30 seconds until fragrant.
- Step 5
Add prosciutto pieces and cook for 1-2 minutes until slightly crispy.
- Step 6
Drain gnocchi and add to pan with prosciutto. Toss gently for 1 minute.
- Step 7
Add cream and spinach, cooking until spinach wilts and cream reduces slightly, about 2 minutes.
- Step 8
Season with black pepper and serve immediately with grated parmesan.
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