Method

1. Heat a non-stick frying pan over medium–high heat. Lay the prosciutto slices flat in batches and cook until crisp. Transfer to a paper towel–lined plate to cool, then crumble into pieces.
2. Meanwhile, cook the gnocchi in boiling salted water according to packet directions. Once they float to the surface, lift them out with a slotted spoon and drain well on paper towel.
3. In a large frying pan, heat a drizzle of olive oil over medium–high heat. Working in batches to avoid crowding, fry the gnocchi until golden and crispy on both sides. Transfer to a plate lined with paper towel.
4. In a clean pan, melt the butter over medium heat. Swirl the pan until the butter turns golden brown and smells nutty (watch carefully — it happens fast!). Add the garlic, sage, and lemon juice, and cook for 20–30 seconds until fragrant.
5. Add the crispy gnocchi to the pan and toss to coat in the butter sauce. Season with salt and freshly ground pepper.
6. Serve topped with the crispy prosciutto and a generous sprinkle of parmesan cheese.

Original recipe – The Savory Chipolla