Ingredients:
3 oz prosciutto (3-4 slices)
1/2lb sprouts
1/4 tsp red pepper flakes
2 cloves garlic
3/4lb gnocchi
1 lemon
2tbsp butter
1tbsp honey
Grated pecorino or parm
Salt and pepper
Wash Brussels sprouts and remove any funky leaves. Chop of the stem end and quarter
Chop 2 cloves garlic
Quarter lemon
Boil a pot of water on high. Add salt once boiling. Add gnocchi and once they have floated and the water is boiling again, cook for 5 minutes. If using fresh pasta, add the gnocchi at the end (see later step).
Heat a drizzle of olive oil on a medium pan. Stack the prosciutto slices and slice into three, then restock, rotate 90 degrees and slice into small pieces, about the size of your thumbnail. Separate the pieces as best you can. While doing so, drop one piece of prosciutto into the oil. When it starts to sizzle, the oil is ready for the other pieces. Add them and stir frequently for 30 seconds until the pieces are separated, and then stir only occasionally until pieces crisp up, about 3 minutes. Remove crispy prosciutto from pan and place on a plate that is lined with a paper towel or two, but don’t wipe out the pan
Add about 3tbsp or olive oil back to the pan and heat on medium. Add the sprouts and let them sit without stirring for about 4 minutes. Add garlic, salt, and pepper, plus a sprinkle of red pepper flakes, if using. Stir for 2-3 minutes or until the sprouts soften.
Add the gnocchi to the pan once they have boiled, removing them from the pot with a slotted spoon. It’s ok if some water is transferred with the gnocchi. If you are using fresh gnocchi, add them plus 1/3 cup water. Stir for 2-3 minutes.
Add 2tbsp butter and 1tbsp (or a healthy squeeze) to the pan, plus a little more pepper. Stir until combined, about 2 minutes.
Turn off the heat and add in the juice of two lemon wedges, doing your best not to add any lemon pits. Stir.
Plate the pasta and top with the crispy prosciutto, grated cheese and some more fresh ground pepper. I think a little lemon zest could also be a nice touch.
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