FCD: Brown Butter Sage Gnocchi with Crispy Prosciutto

Kate Hall
Jul 12
2 min read

Serves 2

A cosy, flavour-packed dish with crispy gnocchi, sweet caramelised vegetables, crispy prosciutto and a light creamy sauce to keep the turkey tender.

Ingredients

From the Freezer

150 - 200g cooked turkey, shredded or diced
40 - 50g prosciutto (optional but highly recommended!)
Handful of Brussels sprouts, slightly thawed and finely shredded
Approx 100g red cabbage, finely sliced
8 - 10 sage leaves
2 cloves roasted garlic (or 1 fresh clove, finely chopped)
3 - 4 tbsp hot chicken or vegetable stock (or 1/2 - 1 tsp concentrated homemade stock diluted with 3 - 4 tbsp hot water)
2 - 3 tbsp soft cheese (or a splash of double cream)
30g Parmesan, finely grated
Squeeze of lemon juice wedge (optional)

From the Pantry

300 - 350g gnocchi
Freshly ground black pepper

From the Fridge

A knob of butter for gnocchi
A knob of butter for veg

Method

1. Crisp the gnocchi

Bring a pan of salted water to the boil and cook the gnocchi until they float (about 2-3 minutes). Drain well. Melt the butter in a pan or the microwave. Toss gnocchi in the melted butter, then put in air fryer or oven for 10-15 minutes until crispy.

2. Cook the prosciutto & sage

Fry the prosciutto for 2-3 minutes until it's crispy. Add the sage leaves and cook for another minute until crisp. Set aside.

3. Cook the vegetables

Add the remaining butter and the roasted garlic. Stir in the Brussels sprouts and red cabbage. Cook for 5-7 minutes, stirring occasionally, until softened with lightly caramelised edges.

4. Heat the turkey through

Add the cooked turkey to the pan. Pour in the hot stock. Cover with a lid and cook gently for 3-5 minutes, stirring once or twice, until the turkey is piping hot all the way through. This gently reheats the turkey while allowing it to absorb some of the stock, helping to keep it juicy.

5. Finish the sauce

Reduce the heat to low. Stir in the soft cheese and parmesan. Mix until everything is coated in a light creamy sauce. Add a squeeze of lemon juice if using. Taste and season with black pepper. Add salt only if needed.

6. Dish up

Return the crispy gnocchi to the pan. Gently toss everything together until coated in the sauce. Serve immediately with extra Parmesan over the top.

Top Tips:

Homemade stock can vary hugely in strength. My homemade stock is very concentrated, so I only use ½-1 teaspoon diluted with 3-4 tablespoons of hot water for this recipe. Taste the diluted stock before adding it - it should be lightly savoury rather than salty, as the prosciutto and Parmesan provide plenty of seasoning.
Frozen soft cheese can separate slightly as it thaws, but don't panic! Stir it gently into the warm sauce over a low heat and it should become smooth and creamy again.