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Potato Gnocchi with Brown Butter and Prosciutto di Parma

Potato Gnocchi with Prosciutto Parma_web


Ingredients for Gnocchi

4 medium russet potatoes

2 tsp salt

1/8 tsp white pepper

1 cup Grana Padano cheese, finely grated

1 egg, whisked

1 1/2 cup AP flour

Prosciutto di Parma


Ingredients for Brown Butter

1 cup butter


Roast potatoes in 350 F oven until soft, 45-60 minutes. Scoop out flesh and pass through a ricer (or mash well).


Spread potatoes out on the work surface and sprinkle with salt, pepper, Grana Padano cheese, egg, and flour. Using a fork, gently begin to mix dough just until it comes together, you may need a bit more flour. Do not over mix.


Cut a chunk off of dough and roll out into a long tube about 1/2" diameter. Cut small pieces and roll on a ridged gnocchi board if you have/want to.


In a sauce pot, add butter and cook over medium heat stirring every so often until butter turns brown and smells nutty, then remove from heat.


Blanch gnocchi in salted simmering water for approximately 3-5 minutes until they float. Toss gnocchi in brown butter and a bit of flaky sea salt and plate.


Top with slices of Prosciutto di Parma

Makes 2 servings. 

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