2 lbs gnocchi
3 oz thinly sliced prosciutto
1 lb fresh asparagus, trimmed and cut into thirds
6 tablespoon unsalted butter
10 large fresh sage leaves chopped
3 tsp lemon juice
2 garlic cloves
salt and pepper to taste
In a non-stick skillet over medium-high heat, saute prosciutto slices until crispy. Dry on paper towels. In a pot of boiling water, cook the gnocchi according to package directions, drain off water and set aside.
In skillet heat a tbs of olive oil and cook asparagus until crisp, tender. Remove from skillet. Add a little more olive oil then in batches fry the cooked gnocchi until browned on both sides. Remove from skillet. Place the butter in the skillet and melt. Next, swirl the pan around until butter starts to turn brown. Add garlic, lemon juice and chopped sage leaves and cook about one minute. Stir in the gnocchi and asparagus until heated through. Top with the chopped prosciutto and parmesan cheese.