Crispy Gnocchi with Burrata, Peas & Prosciutto

This Crispy Gnocchi with Burrata, Peas & Prosciutto is exactly the kind of dinner I want to make when I need something easy, satisfying, and super tasty. Everything comes together in about 30 minutes with just a handful ingredients, and the brown butter takes the gnocchi to the next level.

The gnocchi gets crispy right in the skillet (no boiling), then tossed with lemony brown butter. The peas add a little pop of veggie freshness, the burrata melts into everything once it hits the warm pan, and it’s finished with crispy prosciutto for that perfect salty bite. It’s a little decadent and super cozy, but still feels light and vibrant enough for spring.

I love serving this one straight from the skillet it cooks in. It keeps things super low-effort and gives the whole dinner that slightly rustic, tucked-in-at-home feel. Perfect for a casual date night dinner for two, but also perfect for solo cooking—you’ll have dinner sorted for tonight and the leftovers waiting for you tomorrow.

Why You’ll Love this Recipe:

• Crispy twist: If you’ve never loved the texture of boiled gnocchi, this crispy pan-fried version might completely change your mind.
• Brown butter magic: The lemony brown butter completely transforms this dish into something so special.
• Quick and easy: Just a handful of ingredients that come together in about 30 minutes.
• Easy but impressive: Served straight from the skillet with melty burrata and crispy prosciutto, this one feels cozy and elevated at the same time.

Prep for Crispy Gnocchi with Burrata, Peas & Prosciutto:

There’s hardly any prep for this recipe, just a few quick things to keep in mind to make it even easier.

• Take the peas out of the freezer to thaw.
• Bring the burrata to room temperature before serving.
• Zest and juice the lemon into separate bowls so everything is ready to go.

How to Make Crispy Gnocchi with Burrata, Peas & Prosciutto:

Step One:

Preheat the oven to 400°F.

Step Two:

Arrange the prosciutto on a parchment-lined baking sheet without overlapping. Bake for about 10-15 minutes, or until golden and crispy. Transfer to a paper towel-lined plate and let cool slightly before breaking into bite-sized pieces.

Step Three:

Meanwhile, add the butter to a light-coloured pan over medium heat so you can easily see when it starts to brown. Once the butter foams, keep a close eye on it and stir continuously. As soon as you see golden specks forming and the butter turns amber and smells nutty, pull the pan from the heat and transfer the butter to a heatproof bowl. Stir in the lemon zest and set aside.

Step Four:

Heat the olive oil in a cast iron skillet or a large frying pan over medium heat (I like a cast iron pan here so that I can serve the dish right in the same pan). Add the gnocchi straight from the package and spread into a single layer so it can crisp properly.

Step Five:

Let it cook undisturbed for 2-3 minutes, then stir to flip and continue cooking for another 2-3 minutes until lightly golden and crispy.

Step Six:

Add in the thawed peas and stir to combine and warm through for about 1 minute. Season with salt and pepper to taste.

Step Seven:

Stir in the brown butter/lemon zest mixture and stir to combine.

Step Eight:

Remove the pan from heat and place on a trivet. Tear the burrata open with your hands and gently nestle it right in the middle of the skillet, making sure it touches the hot pan slightly so it softens and melts into the gnocchi.

Step Nine:

Finish with the crispy prosciutto, freshly cracked black pepper, some lemon juice to taste, and a drizzle of olive oil!

Substitutions for Crispy Gnocchi with Burrata, Peas & Prosciutto:

Gnocchi: Shelf-stable, refrigerated, or frozen gnocchi all work here. You can also swap traditional potato gnocchi for sweet potato or cauliflower gnocchi. If using frozen, there’s no need to thaw first—just add an extra couple minutes of cook time and a little extra olive oil so they can crisp properly.

Prosciutto: Can be swapped for some crispy bacon, pancetta, or even turkey bacon.

Burrata: You can also try stracciatella, mini fresh mozzarella pearls, or dollops of ricotta.

Peas: Swap in any frozen green veggie you enjoy, like chopped asparagus, green beans, or broccoli. Just thaw first so they only need to heat through in the pan.

Storing Crispy Gnocchi with Burrata, Peas & Prosciutto:

• Transfer the leftovers to an airtight container once cooled to room temperature. If you know you’ll have leftovers, I recommend only adding the burrata to the portion you’ll be eating that day so everything reheats better later on.
• Store in the fridge for up to 3 days. I don’t recommend freezing this one.
• Reheat: Warm the gnocchi, peas, and prosciutto in a pan over medium heat with a drizzle of olive oil to help crisp everything back up. Taste and adjust the seasoning as needed, then finish with fresh burrata and a squeeze of lemon juice before serving.

This crispy gnocchi is cozy, easy, and somehow still feels a little fancy—the kind of dinner you’ll want on repeat. Tag me on social if you try it out, @britacooks! xx

@britacooks

Mains | Pasta

Crispy Gnocchi with Burrata, Peas & Prosciutto

Lemony brown butter takes this cozy spring dinner to the next level.

Prep Time :5 minutes mins

Cook Time :25 minutes mins

Serves: 2

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Ingredients

• 4 tbsp unsalted butter
• Zest and juice of 1 lemon separated
• 2 tbsp olive oil
• 1 lb gnocchi
• 1 cup frozen peas thawed
• 1 ball burrata room temperature
• 4-6 slices prosciutto
• Salt and black pepper
• Garnish: lemon juice, freshly cracked black pepper & a drizzle of olive oil

Instructions

1. Preheat the oven to 400°F.
2. Arrange the prosciutto on a parchment-lined baking sheet without overlapping. Bake for about 10-15 minutes, or until golden and crispy. Transfer to a paper towel-lined plate and let cool slightly before breaking into bite-sized pieces.
3. Meanwhile, add the butter to a light-coloured pan over medium heat so you can easily see when it starts to brown. Once the butter foams, keep a close eye on it and stir continuously. As soon as you see golden specks forming and the butter turns amber and smells nutty, pull the pan from the heat and transfer the butter to a heatproof bowl. Stir in the lemon zest and set aside.
4. Heat the olive oil in a cast iron skillet or a large frying pan over medium heat (I like a cast iron pan here so that I can serve the dish right in the same pan). Add the gnocchi straight from the package and spread into a single layer so it can crisp properly.
5. Let it cook undisturbed for 2-3 minutes, then stir to flip and continue cooking for another 2-3 minutes until lightly golden and crispy.
6. Add in the thawed peas and stir to combine and warm through for about 1 minute. Season with salt and pepper to taste.
7. Stir in the brown butter/lemon zest mixture and stir to combine.
8. Remove the pan from heat and place on a trivet. Tear the burrata open with your hands and gently nestle it right in the middle of the skillet, making sure it touches the hot pan slightly so it softens and melts into the gnocchi.
9. Finish with the crispy prosciutto, freshly cracked black pepper, some lemon juice to taste, and a drizzle of olive oil!

Did you make this recipe?

Please tag me on socials!

@britacooks

I’d love to see your recreations!