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. Originally published February 2, 2015.
Table of Contents
- This Gnocchi in Brown Butter Sauce is heavenly!
- What the heck is brown butter?
- What you’ll need for Brown Butter Sauce Gnocchi
- Substitutions and variations
- How to make Asparagus and Gnocchi
- How to store Brown Butter Gnocchi With Asparagus
- What to eat with Brown Butter Gnocchi?
- More recipes you’ll love
- Asparagus and Gnocchi in Brown Butter Sauce Recipe
I totally locked my kids out of the house today. Yeah, on purpose. Partly because I needed some peace and quiet but MOSTLY because I wanted to see them Lord-of-the-Flies it in the backyard. Survival of the fittest means I have one less kid scribbling permanent marker on my wall. Oh my gosh, I’m kidding guys.
I swear I don’t run a daycare but today I had kids all over the place. Coming out of the woodwork. You turn a corner, gah! There’s another one. It’s like they multiply when you throw water on them.
After all the kids left (or duked it out to the last kid standing in the backyard, I’ll let you decide), I was kind of pretending to clean up, when this happened:
I’m not sure what to exclaim about first, the fact that I ate an unknown food item found on the counter of my bathroom, or the fact that SOUR RAISINS EXIST. Like Sour Patch Kids. Except they’re raisins. MIND BLOWN.
This Gnocchi in Brown Butter Sauce is heavenly!
Speaking of mind-blowing, I’ve got your Valentine’s dinner right here, folks. Skip the long wait and make dinner at home together. This is the perfect recipe to make as a couple, because there are no long bake times, you just make it on the stove (30 minutes, TOPS) and then eat.
It’s pretty fancy-feeling too, I mean come on, doesn’t it sound like a hoity-toity restaurant meal? Brown-butter, blah, blah, this recipe title is too long for me to even make it through without rolling my eyes. At least that’s basically what my brother Nate told me when I asked him to help me name it. “Karen, no one except you even knows what brown butter IS.”
Well guys, I think you know by now that I am basically a brown butter missionary. I’M NOT SORRY.
What the heck is brown butter?
It’s basically like Regina’s mom from Mean Girls–it’s not like regular butter, it’s cool butter! It starts with regular butter, salted or unsalted, but is then heated to separate the butter solids from the liquids. The butter solids actually turn brown. Add all of the finished brown butter, liquid and solid, to a dish like this one, where its amazing, rich, complex flavor will totally upgrade whatever you put it on or in.
What flavor does brown butter add?
The flavor of brown butter is nutty and rich. It’s amazing in savory and sweet dishes alike.
Can you brown butter too long?
Yes, you definitely can–and at that point it’s no longer brown butter, but burned butter. When you heat butter in a pan past the point of melting, the butter solids begin to separate from the liquids. First, you’ll hear lots of hissing, sizzling, and popping. The butter will look foamy, and you won’t be able to see down to the bottom of the pan. When the hissing and sizzling stops, that means your butter is browned! Tilt the pan to the side and you’ll see that some of the butter is brown. It will smell rich and nutty. You should remove it from the heat immediately or it WILL burn. Preferably, you’ll actually pour it into a bowl so that it will stop cooking.
What you’ll need for Brown Butter Sauce Gnocchi
Here’s a quick shopping list to help you gather your ingredients. See the recipe card below for the full ingredients and instructions!
- Prosciutto
- Asparagus
- Gnocchi
- Salted butter
- Shallot
- Sage
- Lemon juice
- Parmesan cheese
Substitutions and variations
- If you don’t have gnocchi on hand, but still want to get into these brown butter flavors, you can substitute another type of pasta. Simply cook it according to package directions and add as you would the gnocchi.
- If you don’t have a shallot, you can substitute ¼ cup of red onion.
- You can substitute shredded Romano Pecorino cheese for the Parmesan.
How to make Asparagus and Gnocchi
Here’s a quick overview of how to make this recipe. Full instructions can be found in the recipe card below!
- Preheat your oven to 400 and grease a baking sheet with oil or nonstick spray. Lay each slice of prosciutto individually on the baking sheet. Bake for 5-7 minutes. 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. Drizzle 2 teaspoons of oil over the asparagus and 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.
- Bring a quart of water to a boil and add the gnocchi. When they float to the top, they are done. Remove with a slotted spoon.
- Add the cooked gnocchi and asparagus to the browned butter sauce (instructions for preparation below). Stir to coat. Reheat on the stove for a minute or two if necessary. Season to taste with salt and pepper. Top with the prosciutto and shredded Parmesan.
How to make the Brown Butter Sauce for Gnocchi and Asparagus
- Melt the butter over medium heat. Stir the butter occasionally until it starts to foam and you see brown swirls in the white foam.
- 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.
How to store Brown Butter Gnocchi With Asparagus
This pasta reheats well and can be stored in the refrigerator for 3-4 days.
I definitely don’t recommend freezing it as asparagus, gnocchi, and crisped prosciutto will all have major textural issues after defrosting.
What to eat with Brown Butter Gnocchi?
This is a pretty rich main dish. I suggest serving it with a citrusy-salad like Pineapple Spinach Salad or this Orange Olive Salad. Any green salad would do of course. Or a side of fresh fruit. Crusty bread would definitely be a good choice, too, dipped in oil and vinegar. For drinks serve this Blood Orange and Sage Sparkling Soda from my girl Sarah. Holy smokes Eric you are reading all this right?? Take notes maybe?
More recipes you’ll love
Prosciutto-Wrapped Chicken with Asparagus << yes, I do love prosciutto, why do you ask?
Easy Caramelized Gnocchi with Cherry Tomatoes and Mozzarella << there’s something special about gnocchi…these are caramelized.
Honey Salmon with Brown Butter Lime Sauce: << my favorite way to eat salmon!
Pan Seared Scallops with Sauce << now this one REALLY turns up the romance. Champagne sauce, tender scallops, pasta…and bacon (because of course).
Crispy Gnocchi with Basil Pesto from Two Peas and Their Pod
Ham and Cheese Gnocchi from Kevin and Amanda
Loaded Chicken Alfredo Gnocchi Bake from Inside BruCrew Life
Asparagus and Gnocchi in Brown Butter Sauce
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.
Wow, this recipe is incredible! So quick, really delicious and is fancy enough to bring joy to my friends at my next dinner party. Thank you! Off to try more of your recipes!
I’m so glad you liked the recipe Ginette! Thanks so much for commenting!
I made this last night and it was outstanding – I don’t even like gnocchi!!! The asparagus and prosciutto along with the burst of lemon juice really broke up the heaviness (I think gnocchi is heavy) of the gnocchi giving it a really great balance.
I’m so glad you liked it Nicolle! And yes I agree, the gnocchi is pretty rich, the lemon helps balance it out. So glad you enjoyed the meal! Thank you for commenting!
This. Was. So. GOOD. And wicked fast which was perfect for a busy night like tonight.
Excellent. Very tasty. Lots of flavor and texture.
Happy to hear it Jayne! Thanks for reviewing!
We made your Browned Butter Gnocchi for Valentine’s dinner tonight. Oh my goodness! Sooooo tasty! We also made your Almond Sheet Cake for dessert. Yum! Thanks for a great dinner!
Awesome Stephanie!! I’m so glad you guys liked it! Gnocchi ftw. Oh, and I was totally craving that Almond cake the other day. So good! Happy Valentine’s Day! :)
At first I though you said you found the raisins in your bathtub! I was a little wary. But once I realized what you really said, I got it! Sour raisins sound like something I need to try. And so does this “brown butter bla bla bla” thing! :)
You’re so funny Karen! I just love reading your blog. Always brings a smile to my face. I have never heard of sour raisins! I am going to have to keep my eye out for those. This gnocchi with asparagus? Perfection! Thank the universe for brown butter!
I am definitely considering this for V-day! That is so funny about the raisins – I had no idea, either! Must look into this.
You crack me up, Karen! Sour raisins? Who knew. Also brown butter + proscuitto. It’s love at first sight. Will YOU be my Valentine…?? :-)
Loooving this — that asparagus and prosciutto are calling my name!
Since they’re raisins that makes them healthy right? Where can I get a box??? Also – thanks for the love!! Tell Nate he should figure out what brown butter is if he wants to have even half the deliciousness you’ll be having on V-day.
Since they’re raisins that makes them healthy right? Where can I get a box??? Also – thanks for the love!! Tell Nate he should figure out what brown butter is if he wants to have even half the deliciousness you’ll be having on V-day.
I’ve never made gnocchi but I think I will after seeing this- I love asparagus and prosciutto! Thanks for the recipe :-)