Homemade Gnocchi with Crispy Sage and Prosciutto: An Authentic Taste Inspired by Gino D’Acampo

By:
Margie

Gnocchi, those delightful little potato dumplings, often come with a reputation for being notoriously difficult to make from scratch. However, this perception couldn’t be further from the truth! With the right guidance and a little practice, crafting light, delicate, and utterly fluffy homemade gnocchi is not only achievable but also incredibly rewarding. Bid farewell to dense, rubbery gnocchi that feels more like an old shoe; our goal is to create pillowy soft dumplings that melt in your mouth, forming a perfect canvas for exquisite sauces.

This particular recipe draws inspiration from the celebrated Italian chef, Gino D’Acampo, bringing his passion for authentic Italian flavors right into your kitchen. It highlights a truly spectacular combination: the salty, cured notes of crispy prosciutto harmonizing beautifully with the earthy, aromatic crunch of fried sage, all brought together with a generous dusting of rich, savory Parmesan cheese. While gnocchi is incredibly versatile and pairs wonderfully with simple tomato sauces, vibrant pestos, or even creamy cheese sauces, this specific trinity of flavors is a match made in culinary heaven.

A fantastic discovery in my gnocchi-making journey has been the flexibility of potato preparation. You can boil your potatoes a day ahead, mash them, and then proceed with adding the flour and egg the next day. This simple trick alleviates much of the pressure and demonstrates that fresh, homemade gnocchi is more accessible than you might think. Whether you prefer to bake or boil your potatoes for the base, this comprehensive guide will walk you through every step to ensure your gnocchi is nothing short of perfect. For consistent and excellent results, we will focus on the boiling method in our instructions.

For the Gnocchi Dough

• 6 large potatoes, approximately 2kg in total weight. Russet, Maris Piper, or King Edward potatoes are highly recommended due to their high starch content and low moisture, which are crucial for light gnocchi. Keep the skin on for boiling.
• 300 g all-purpose flour, also known as plain flour, or “00” flour for an even finer, silkier texture. Have a little extra on hand for dusting your work surface.
• 2 large eggs, lightly beaten. These act as a binder, holding the dough together without making it tough.
• Sea salt, essential for seasoning both the potato cooking water and the gnocchi dough itself.
• Freshly ground black pepper, to enhance the savory notes of the gnocchi.

For the Crispy Sage and Prosciutto Sauce

• 20-30 fresh sage leaves, whole. Freshness is key for maximum aroma and crispiness.
• 100-150 g prosciutto, thinly sliced. High-quality prosciutto will make a significant difference.
• 50 g unsalted butter, for pan-frying the gnocchi and creating a luscious sauce.
• Olive oil, a few tablespoons for frying the sage leaves.
• Parmesan cheese, freshly shaved or finely grated, for garnish and added richness.
• Maldon sea salt flakes, or other flaky sea salt, for sprinkling over the crispy sage.

Making the Gnocchi Dough

1. Boil the Potatoes: Place your halved, skin-on potatoes in a large pot. Fill the pot with cold water until the potatoes are fully submerged. Add a generous amount of salt to the water (it should taste like the sea, similar to pasta water). Bring to a rolling boil over high heat.
2. Cook Until Fork-Tender: Reduce the heat slightly and continue to boil the potatoes until they are completely cooked through and very tender when pierced with a fork. This usually takes about 40-45 minutes, depending on the size and type of potatoes. Cooking them skin-on helps prevent them from becoming waterlogged.
3. Peel the Hot Potatoes: Do not drain the potato water. Instead, use a slotted spoon or tongs to carefully remove the hot potatoes from the pot. Immediately peel the skins off while the potatoes are still hot; this makes the process much easier. Be cautious to avoid burning your hands.
4. Rice or Mash Thoroughly: For the lightest, fluffiest gnocchi, push the peeled potatoes through a potato ricer directly onto a clean, lightly floured work surface. If you don’t have a ricer, mash them very thoroughly with a fork until there are no lumps and the texture is as fine and uniform as possible. Avoid using a food processor, as this can overwork the potatoes and make them gummy.
5. Cool the Potato Base: Allow the mashed or riced potatoes to cool and release steam for about 10-15 minutes. This step is crucial: adding eggs to hot potatoes will scramble them, ruining your dough. The potatoes should be warm to the touch, not hot.
6. Season and Add Eggs: Once cooled, create a mound with the potato on your work surface and sprinkle 300g of flour around and over it. Season the potato generously with salt and a little black pepper. Make a deep well in the center of the potato mound. Pour the two lightly beaten eggs into this well.
7. Form the Dough Gently: Using your hands or a bench scraper, gradually work the flour and eggs into the potatoes, starting from the edges of the well and moving inwards. Mix just until a cohesive, soft dough forms. The key here is not to overwork the dough; excessive kneading develops gluten, which results in tough, chewy gnocchi.
8. Adjust Dough Consistency: The finished dough should be soft, pliable, and slightly moist, but crucially, it should not be overly sticky. If your dough is too sticky to handle, add a very small amount of extra flour (a tablespoon at a time) and gently knead until it reaches the right consistency.
9. Portion and Roll Ropes: Divide the gnocchi dough into 8 equal pieces. Take one piece and, on a lightly floured surface, gently roll it back and forth to form a long, even rope, approximately 2 cm (¾ inch) in thickness. Repeat with the remaining dough pieces.
10. Cut the Gnocchi: Using a sharp knife or a bench scraper, cut each rope into small, pillow-shaped pieces, roughly 2-3 cm (1 inch) in length. These are your individual gnocchi.
11. Shape for Sauce Adherence (Optional but Recommended): For the characteristic gnocchi texture and to help sauce cling better, gently roll each cut piece against the tines of a fork, pressing lightly with your thumb to create ridges and a slight curve. This takes a little practice to get the hang of it, but watching a short video tutorial online can greatly assist in visualizing the technique. Don’t worry if they’re not perfect; they will still be delicious!
12. Cook the Gnocchi: Bring a large pot of heavily salted water (you can reuse the potato cooking water if it’s still hot and clean) to a gentle boil. Carefully drop the gnocchi into the boiling water in small batches. Avoid overcrowding the pot, as this will lower the water temperature and can make the gnocchi mushy or stick together.
13. Know When They’re Done: Gnocchi cook very quickly. They are ready when they float to the surface of the water, which typically takes only 1-2 minutes. Once they float, let them cook for about 10-15 more seconds to ensure they are fully cooked through, then promptly remove them with a slotted spoon.
14. Pan-Fry for Crispy Exterior: While boiled gnocchi can be served directly with sauce, for this recipe, pan-frying is highly recommended. In a large frying pan, melt the unsalted butter over medium heat until it’s shimmering and just starting to brown (this adds a nutty flavor). Add the cooked gnocchi and fry for 1-2 minutes, tossing gently, until they are beautifully golden brown and crispy on the outside. This step adds an irresistible texture and depth of flavor.

To make the Crispy Sage Leaves:

1. Heat Oil for Frying: In a small frying pan, heat a thin layer of olive oil over medium-high heat. You’ll know it’s ready when it shimmers slightly.
2. Fry Sage Leaves: Carefully add 4-5 fresh sage leaves to the hot oil. They will crisp up incredibly fast, usually within a matter of seconds. Watch them diligently, as they can burn quickly and become bitter. The goal is a vibrant green and crisp texture.
3. Drain and Season: Using a slotted spoon, immediately remove the crispy sage leaves from the pan and place them on a plate lined with kitchen paper to absorb any excess oil. While still warm, sprinkle them with a pinch of Maldon sea salt flakes for that perfect finishing touch. Repeat with remaining sage leaves. These delicate, savory crisps are not only fantastic on gnocchi but also wonderful on pasta, risotto, canapés, or roasted meats.
4. Assemble and Serve: Arrange the pan-fried crispy gnocchi on individual serving plates or a large platter. Artfully drape the thin slices of prosciutto over the gnocchi. Scatter your freshly made crispy sage leaves generously on top, and finish with a liberal shaving or grating of fresh Parmesan cheese. Serve immediately and savor every exquisite bite!